I received my education in France and graduated with an agronomy engineer/oenology degree from the ENSAT and a research master in analytical chemistry/chemometrics in AgroParisTech. I first joined the NWGIC in Australia to finalise my master degree and complete a 6-month internship with Dr Celia Barril. In 2016, I was awarded a scholarship from Charles Sturt University and started my PhD with Dr Barril. I am now completing my PhD project on the effect of extreme high temperatures on Shiraz grape tannin composition in Australia. I have a strong computing and programming background for data management and statistical software including R and Matlab. Furthermore, I have also developed skills in experimental design and method development. My work experiences in both research and industry provided me with strong theoretical knowledge and practical skills with a critical point of view in viticulture and oenology. I worked in the Industry (Bourgogne and Switzerland) and experimental wineries (Australia) and acquired a range of winemaking skills on 17 varieties. I am proficient in vineyard and lab techniques, such as leaf area, photosynthesis and canopy measurements, berry and wine colour parameters, berry metabolites (primary and secondary), juice and wine basic and wine phenolic and volatile compound analyses (gas or liquid chromatography + UV/MS detectors). I am used to work under demanding vineyard or cellar conditions, with or without supervision. I have excellent teamwork and communication skills. I can easily adapt to new fields (discipline or work environment).