The reputation of iconic wines is strongly associated with their aging potential. However, this ideal aging does not occur in every wine. Premature aging aroma can be reflective of defective aging in red wines. During barrel aging, red wines can develop several aromatic nuances that affect wine quality, and in extreme cases, may shorten shelf life. My focus in this role is to contribute to the identification of aroma precursors that contribute to these negative aromas using several techniques including GC-MS, UPLC-MS at low and high resolution (Orbitrap). During this placement, I will be able to work closely with industry partner Seguin Moreau, using the latest laboratory equipment and tools in a world-class research environment.

Working collaboratively with the senior Lab Technician and teaching staff to efficiently prepare and organise science practicals for students, focusing on years 7-12.

Working within the Wine Innovation Cluster at the Adelaide University Waite Campus, my role is to develop risk assessments and handling practices for thiophenols and outline a method of derivatisation for their detection in model wine, grape and wine samples.

WISC is a competitive program that fosters career development for women in STEM pathways. Workshops are provided on leadership, entrepreneurship, and overall personal development. The latter component is focused on building confidence, strength, and resilience.

Using a combination of both in-person and online teaching resources to cater to senior-level students in Chemistry, Biology, English, and Maths. Teaching and mentoring has been extremely rewarding.

As a member of the Student Experience Director (SED) team, my team and I worked diligently over 8-months to shape campus culture, deliver events that supported student well-being, and created an exciting and invigorating schedule for the 2022 academic year. I am thrilled to have had the opportunity to have mentoring sessions with industry professionals that built upon our entrepreneurial, marketing, and leadership skills. I found these sessions gave our team the opportunity to implement these skills to successfully execute our collaborative events.

With an interest in biodiversity, the team collaboratively discussed how we could make an impact within South Australia. Within a short span of time, the team had come together with a viable solution to address Sustainable Development Goal 15 set by the World Health Organisation. This required a deep understanding of South Australian ecology, succinctly outlining relationships of native flora and fauna.

• Operating cash register and point-of-sale terminals• Delivering exceptional customer service to customers• Adhering to company policies, OHS and Food Safety Procedures• Engaging cooperatively within the team environment