Christopher Ford

APrf Christopher Ford

Associate Professor

School of Agriculture, Food and Wine

College of Sciences

Eligible to supervise Masters and PhD - email supervisor to discuss availability.

Over the past 20 years we have been working largely in the following area: 

  • Developing an understanding of organic acid metabolism in plants. Within my laboratory, and in collaboration with Assoc. Prof. John Bruning (School of Biological Sciences) and Prof. Kathleen Soole (The Flinders University of South Australia) we have been investigating the mechanisms by which developing grape berries metabolise ascorbic, tartaric and malic acids. To achieve this we have used a range of biochemical, molecular and metabolic approaches in whole berries and cell suspension systems.
  • I have had past research engagement with the characterisation of glucosyltransferase enzymes (GTases) involved in plant secondary metabolism. I started working in this area in 1995; we identified and characterised the anthocyanidin GTase from grapevines. In 2006, Prof. Gideon Davies at The University of York and his group successfully resolved the three-dimensional structure of this enzyme - the outcome of a huge amount of work over the previous three years. Between 2014 and 2018, I was a co-supervisor for PhD student Lieke van der Hulst (principal supervisor Kerry Wilkinson) on a project to examine GTs associated with the formation of glycosides in grapes affected by smoking.
  • We have previously undertaken research aimed at unravelling the outcomes of extended maceration (EM) in the production of red wines. During red wine production, the period of contact between berry skins and juice, must or wine may be extended beyond the normal periods to provide additional properties to the finished wine. We hope to both understand the processes and be in a position to advise the wine industry on strategies for achieving desired wine outcomes.
  • Research with Prof. Kerry Wilkinson and Dr Nick Dokoozlian (E&J Gallo Winery), conducted by Pietro Previatli as part of the ARC TCIWP (see below) examined the link between sugar accumulation and the accumulation of specialised metabolites in the berry, and the impact upon this 'nexus' of viticultural practices aimed at delaying the rpening of berries.

Currently co-supervising (with Rakesh David, Cristobal Onetto and Carlos Lopez): Fei Zheng; (with Assoc. Prof. Sue Bastian): Stephanie Keller; )with Prof. Jenny Mortimer: Cadell Canute.

Conferred PhD students: Louise Robinson; Seth DeBolt(P)*; Susan Wheeler; Lin Lin Low; Iraj Tavassolian(P); Venetia Joscelyne(P); Vicky Harris; Vanessa Melino(P); Erminawati Wuriatmo; Alana Capaldo; Crystal Sweetman; Crista Burbidge; Cyd Yonker(P); Martin Mendez; Tony Ogbeide(P); Amy Rinaldo(P); Darren Wong(P); Yong Jia(P); Emily Higginson(P); Lieke van der Hulst; Jenny Bellon(P); Hui Hui Chong(P); Emi Schutz (MPhil); Brent Sams; Jin-Chen Li, Pietro Previtali(P). 

Past Honours students: Madeleine Griffith; Belinda Sinclair; Christobelle Anderson; Guy Lyons; Sam Gavan; Sam Hambour; Kelly Wellington; Katie Grieve; Greg Lane; Sid Pacchare; Craig Turnbull; Yue Cue; Georgina Leske; Tianyue Yang; Maya Chaudry; Cadell Canute, Zhanshou Deng.

Past Masters students: - Mario Mazza; Jayendra Patel; Chandra Rongala, Steve Hicks, Jiahao Zhang, Yuqi Pan.

Past post-docs: Matt Hayes, Crystal Sweetman.

Lab staff 2023 - Tom Lang (0.4 FTE)

*(P) - principal supervisor

Year Citation
2025 van der Hulst, L., Herliana, L., Hassan, A. S., Schwerdt, J. G., Shirley, N., Ford, C. M., . . . Wilkinson, K. L. (2025). Transcription Profiling of Glycosyltransferases in Vitis vinifera Cultivars Following Smoke Exposure. Journal of Agricultural and Food Chemistry, 73(35), 22046-22058.
DOI
2025 Zozzo, F. D., Collins, C., Ford, C., Mozzo, A., Giordano, L., Girardi, F., & Poni, S. (2025). Effectiveness of Different Bud Forcing Treatments to Achieve Double Cropping in Cabernet Sauvignon Grapevines Grown in South Australia. Australian Journal of Grape and Wine Research, 2025(1), 16 pages.
DOI
2024 Ford, C. M., Sweetman, C., & Fry, S. C. (2024). Ascorbate degradation: pathways, products and possibilities.. Journal of experimental botany, 75(9), 2733-2739.
DOI Scopus14 WoS14 Europe PMC12
2022 Previtali, P., Dokoozlian, N. K., Pan, B. S., Wilkinson, K. L., & Ford, C. M. (2022). The effect of ripening rates on the composition of Cabernet Sauvignon and Riesling wines: Further insights into the sugar/flavor nexus. Food Chemistry, 373(A), 131406-1-131406-12.
DOI Scopus8 WoS5 Europe PMC3
2022 Sams, B., Bramley, R. G. V., Sanchez, L., Dokoozlian, N. K., Ford, C. M., & Pagay, V. (2022). Characterising spatio‐temporal variation in fruit composition for improved winegrowing management in California Cabernet Sauvignon. Australian Journal of Grape and Wine Research, 28(3), 407-423.
DOI Scopus5 WoS5
2022 Sams, B., Bramley, R. G. V., Sanchez, L., Dokoozlian, N., Ford, C., & Pagay, V. (2022). Remote Sensing, Yield, Physical Characteristics, and Fruit Composition Variability in Cabernet Sauvignon Vineyards. American Journal of Enology and Viticulture, 73(2), 93-105.
DOI Scopus20 WoS19
2022 Sams, B., Bramley, R. G. V., Aboutalebi, M., Sanchez, L., Dokoozlian, N. K., Ford, C. M., & Pagay, V. (2022). Facilitating mapping and understanding of within‐vineyard variation in fruit composition using data pooled from multiple vineyards. Australian Journal of Grape and Wine Research, 28(4), 522-533.
DOI
2022 Previtali, P., Giorgini, F., Mullen, R. S., Dookozlian, N. K., Wilkinson, K. L., & Ford, C. M. (2022). A systematic review and meta-analysis of vineyard techniques used to delay ripening. Horticulture Research, 9, 1-18.
DOI Scopus20 WoS20 Europe PMC2
2022 LI, J. -C., WILKINSON, K. L., FORD, C. M., & JIRANEK, V. (2022). Effect of non-Saccharomyces yeast strains on 3-isobutyl-2-methoxypyrazine concentration and aroma properties in Sauvignon Blanc wines during fermentation. Australian Journal of Grape and Wine Research, 28(4), 607-620.
DOI Scopus3 WoS3
2022 Previtali, P., Dokoozlian, N., Pan, B., Wilkinson, K., & Ford, C. (2022). Does delaying the rate of ripening alter aroma compounds?. Wine and Viticulture Journal, 37(2), 42-46.
2021 Previtali, P., Dokoozlian, N., Capone, D. L., Wilkinson, K. L., & Ford, C. M. (2021). Exploratory study of sugar and C₆ compounds in single berries of grapevine ( Vitis vinifera L.) cv. Cabernet Sauvignon throughout ripening. Australian Journal of Grape and Wine Research, 27(2), 194-205.
DOI Scopus10 WoS9
2021 Burbidge, C. A., Ford, C. M., Melino, V. J., Wong, D. C. J., Jia, Y., Jenkins, C. L. D., . . . Sweetman, C. (2021). Biosynthesis and Cellular Functions of Tartaric Acid in Grapevines.. Front Plant Sci, 12, 1-22.
DOI Scopus69 WoS67 Europe PMC41
2021 Andi, S. A., Gholami, M., Ford, C. M., & Maskani, F. (2021). Impact of light irradiance on the biosynthesis of ABA-elicited phenolic compounds in suspension-cultured Vitis vinifera L. cells. Plant Cell, Tissue and Organ Culture, 146(2), 387-400.
DOI Scopus10 WoS9
2021 Previtali, P., Dokoozlian, N. K., Pan, B. S., Wilkinson, K. L., & Ford, C. M. (2021). Crop load and plant water status influence the ripening rate and aroma development in berries of grapevine (Vitis vinifera L.) cv. Cabernet Sauvignon. Journal of Agricultural and Food Chemistry, 69(27), 7709-7724.
DOI Scopus23 WoS21 Europe PMC7
2019 van der Hulst, L., Munguia, P., Culbert, J. A., Ford, C. M., Burton, R. A., & Wilkinson, K. L. (2019). Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin. Planta, 249(3), 941-952.
DOI Scopus40 WoS38 Europe PMC24
2019 Chong, H. H., Cleary, M. T., Dokoozlian, N., Ford, C. M., & Fincher, G. B. (2019). Soluble cell wall carbohydrates and their relationship with sensory attributes in Cabernet Sauvignon wine. Food Chemistry, 298, 124745-1-124745-9.
DOI Scopus31 WoS27 Europe PMC20
2019 Jia, Y., Burbidge, C. A., Sweetman, C., Schutz, E., Soole, K., Jenkins, C., . . . Ford, C. M. (2019). An aldo-keto reductase with 2-keto- L-gulonate reductase activity functions in L-tartaric acid biosynthesis from vitamin C in Vitis vinifera. The Journal of biological chemistry, 294(44), 15932-15946.
DOI Scopus25 WoS24 Europe PMC21
2019 Andi, S. A., Gholami, M., Ford, C. M., & Maskani, F. (2019). The effect of light, phenylalanine and methyl jasmonate, alone or in combination, on growth and secondary metabolism in cell suspension cultures of Vitis vinifera. Journal of Photochemistry and Photobiology B: Biology, 199, 111625.
DOI Scopus51 WoS45 Europe PMC15
2018 Bellon, J. R., Ford, C. M., Borneman, A. R., & Chambers, P. J. (2018). A novel approach to isolating improved industrial interspecific wine yeasts using chromosomal mutations as potential markers for increased fitness. Frontiers in Microbiology, 9(JUL), 1442-1-1442-12.
DOI Scopus14 WoS13 Europe PMC12
2018 Andi, S., Gholami, M., & Ford, C. (2018). The effect of methyl jasmonate and light irradiation treatments on the stilbenoid biosynthetic pathway in Vitis vinifera cell suspension cultures. Natural Product Research, 32(8), 909-917.
DOI Scopus15 WoS14 Europe PMC6
2017 Eftekhari, M., Yadollahi, A., Ford, C., Shojaeiyan, A., Ayyari, M., & Hokmabadi, H. (2017). Chemodiversity evaluation of grape (Vitis vinifera) vegetative parts during
summer and early fall. Industrial Crops & Products, 108, 267-277.
DOI Scopus13 WoS12 Europe PMC3
2016 Higginson, E., Lloyd, N., Kravchuk, O., Ford, C., & Thomas, M. (2016). A high-throughput UHPLC MS/MS method for evaluation of tartaric and malic acid concentration in individual grapevine berries. Australian Journal of Grape and Wine Research, 22(1), 16-23.
DOI Scopus11 WoS10
2016 Drew, D., Andersen, T., Sweetman, C., Møller, B., Ford, C., & Simonsen, H. (2016). Two key polymorphisms in a newly discovered allele of the Vitis vinifera TPS24 gene are responsible for the production of the rotundone precursor α-guaiene. Journal of Experimental Botany, 67(3), 799-808.
DOI Scopus47 WoS43 Europe PMC25
2015 Ogbeide, O., Ford, C., & Stringer, R. (2015). The Environmental Benefits of Organic Wine: Exploring Consumer Willingness-to-Pay Premiums?. Journal of Food Products Marketing, 21(5), 482-502.
DOI Scopus30
2015 Jia, Y., Wong, D., Sweetman, C., Bruning, J., & Ford, C. (2015). New insights into the evolutionary history of plant sorbitol dehydrogenase. BMC Plant Biology, 15(1), 101-1-101-23.
DOI Scopus35 WoS32 Europe PMC22
2015 Rinaldo, A., Cavallini, E., Jia, Y., Moss, S., McDavid, D., Hooper, L., . . . Walker, A. (2015). A grapevine anthocyanin acyltransferase, transcriptionally regulated by VvMYBA, can produce most acylated anthocyanins present in grape skins. Plant Physiology, 169(3), 1897-1916.
DOI Scopus161 WoS151 Europe PMC109
2014 Sweetman, C., Sadras, V., Hancock, R., Soole, K., & Ford, C. (2014). Metabolic effects of elevated temperature on organic acid degradation in ripening Vitis vinifera fruit. Journal of Experimental Botany, 65(20), 5975-5988.
DOI Scopus226 WoS210 Europe PMC98
2014 Wong, D., Sweetman, C., & Ford, C. (2014). Annotation of gene function in citrus using gene expression information and co-expression networks. BMC Plant Biology, 14(1), 186-1-186-17.
DOI Scopus42 WoS40 Europe PMC32
2014 Wuryatmo, E., Able, A., Ford, C., & Scott, E. (2014). Effect of volatile citral on the development of blue mould, green mould and sour rot on navel orange. Australasian Plant Pathology, 43(4), 403-411.
DOI Scopus56 WoS49
2014 Mendez-Costabel, M., Wilkinson, K., Bastian, S., Jordans, C., McCarthy, M., Ford, C., & Dokoozlian, N. (2014). Effect of winter rainfall on yield components and fruit green aromas of Vitis vinifera L. cv. Merlot in California. Australian Journal of Grape and Wine Research, 20(1), 100-110.
DOI Scopus36 WoS32
2014 Mendez-Costabel, M., Wilkinson, K., Bastian, S., Jordans, C., McCarthy, M., Ford, C., & Dokoozlian, K. (2014). Effect of increased irrigation and additional nitrogen fertilisation on the concentration of green aroma compounds in Vitis vinifera L. Merlot fruit and wine. Australian Journal of Grape and Wine Research, 20(1), 80-90.
DOI Scopus51 WoS43
2014 Ogbeide, O., Stringer, R., & Ford, C. (2014). Are Australian wine consumers willing to pay for the expert service of wine retailers?. Journal of Wine Research, 25(3), 189-208.
DOI Scopus3
2013 Wong, D., Sweetman, C., Drew, D., & Ford, C. (2013). VTCdb: a gene co-expression database for the crop species Vitis vinifera (grapevine). BMC Genomics, 14(1), 1-17.
DOI Scopus56 WoS52 Europe PMC48
2013 Mendez Costabel, M., Wilkinson, K., Bastian, S., McCarthy, M., Ford, C., & Dokoozlian, N. (2013). Seasonal and regional variation of green aroma compounds in commercial vineyards of vitis vinifera L. Merlot in California. American Journal of Enology and Viticulture, 64(4), 430-436.
DOI Scopus27 WoS25
2012 Sweetman, C., Wong, D., Ford, C., & Drew, D. (2012). Transcriptome analysis at four developmental stages of grape berry (Vitis vinifera cv. Shiraz) provides insights into regulated and coordinated gene expression. BMC Genomics, 12(691), 1-25.
DOI Scopus143 WoS132 Europe PMC90
2011 Capaldo, A., Walker, M., Ford, C., & Jiranek, V. (2011). β-Glucoside metabolism in Oenococcus oeni: cloning and characterization of the phospho-β-glucosidase CelD. Journal of Molecular Catalysis B-Enzymatic, 69(1-2), 27-34.
DOI Scopus12 WoS9
2011 Melino, V., Hayes, M., Soole, K., & Ford, C. (2011). The role of light in the regulation of ascorbate metabolism during berry development in the cultivated grapevine Vitis vinifera L.. Journal of the Science of Food and Agriculture, 91(9), 1712-1721.
DOI Scopus26 WoS22 Europe PMC11
2011 Capaldo, A., Walker, M., Ford, C., & Jiranek, V. (2011). β-Glucoside metabolism in Oenococcus oeni: Cloning and characterisation of the phospho-β-glucosidase bglD. Food Chemistry, 125(2), 476-482.
DOI Scopus23 WoS19 Europe PMC7
2010 Tavassolian, I., Rabiei, G., Gregory, D., Mnejja, M., Wirthensohn, M., Hunt, P., . . . Wu, S. (2010). Construction of an almond linkage map in an Australian population Nonpareil x Lauranne. BMC Genomics, 11(1), 1-8.
DOI Scopus31 WoS30 Europe PMC14
2010 Harris, V., Jiranek, V., Ford, C., & Grbin, P. (2010). Inhibitory effect of hydroxycinnamic acids on Dekkera spp.. Applied Microbiology and Biotechnology, 86(2), 721-729.
DOI Scopus43 WoS42 Europe PMC23
2009 Sweetman, C., Deluc, L., Cramer, G., Ford, C., & Soole, K. (2009). Regulation of malate metabolism in grape berry and other developing fruits. Phytochemistry, 70(11-12), 1329-1344.
DOI Scopus405 WoS381 Europe PMC233
2009 Wheeler, S., Loveys, B., Ford, C., & Davies, C. (2009). The relationship between the expression of abscisic acid biosynthesis genes, accumulation of abscisic acid and the promotion of Vitis vinifera L. berry ripening by abscisic acid. Australian Journal of Grape and Wine Research, 15(3), 195-204.
DOI Scopus246 WoS221
2009 Melino, V., Soole, K., & Ford, C. (2009). A method for determination of fruit-derived ascorbic, tartaric, oxalic and malic acids, and its application to the study of ascorbic acid catabolism in grapevines. Australian Journal of Grape and Wine Research, 15(3), 293-302.
DOI Scopus25 WoS25
2009 Wu, S., Tavassolian, I., Rabiei, G., Hunt, P., Wirthensohn, M., Gibson, J., . . . Sedgley, M. (2009). Mapping SNP-anchored genes using high-resolution melting analysis in almond. Molecular Genetics and Genomics, 282(3), 273-281.
DOI Scopus41 WoS41 Europe PMC17
2009 Harris, V., Ford, C., Jiranek, V., & Grbin, P. (2009). Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast. Applied Microbiology and Biotechnology, 81(6), 1117-1127.
DOI Scopus43 WoS39 Europe PMC26
2009 Melino, V., Soole, K., & Ford, C. (2009). Ascorbate metabolism and the developmental demand for tartaric and oxalic acids in ripening grape berries. BMC Plant Biology, 9(1), 1-14.
DOI Scopus95 WoS86 Europe PMC53
2008 Wirthensohn, M., Chin, W., Franks, T., Baldock, G., Ford, C., & Sedgley, M. (2008). Characterising the flavour phenotypes of almond (Prunus dulcis Mill.) kernels. Journal of Horticultural Science & Biotechnology, 83(4), 462-468.
DOI Scopus26 WoS28
2008 De Bolt, S., Ristic, R., Iland, P., & Ford, C. (2008). Altered light interception reduces grape berry weight and modulates organic acid biosynthesis during development. Hortscience, 43(3), 957-961.
DOI Scopus46 WoS37
2008 Low, L., O'Neill, B., Ford, C., Godden, J., Gishen, M., & Colby, C. (2008). Economic evaluation of alternative technologies for tartrate stabilisation of wines. International Journal of Food Science and Technology, 43(7), 1202-1216.
DOI Scopus33 WoS21 Europe PMC6
2008 Franks, T., Yadollahi, A., Wirthensohn, M., Guerin, J., Kaiser, B., Sedgley, M., & Ford, C. (2008). A seed coat cyanohydrin glucosyltransferase is associated with bitterness in almond (Prunus dulcis) kernels. Functional Plant Biology, 35(3), 236-246.
DOI Scopus35 WoS33 Europe PMC5
2008 Harris, V., Ford, C., Jiranek, V., & Grbin, P. (2008). Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media. Applied Microbiology and Biotechnology, 78(6), 997-1006.
DOI Scopus47 WoS42 Europe PMC24
2008 Franks, T. K., Yadollahi, A., Wirthensohn, M. G., Guerin, J. R., Kaiser, B. N., Sedgley, M., & Ford, C. M. (2008). A seed coat cyanohydrin glucosyltransferase is associated with bitterness in almond (Prunus dulcis) kernels (Functional Plant Biology 35, 3, (236-246)). Functional Plant Biology, 35(4), 346.
DOI Scopus1 WoS3 Europe PMC1
2007 Robinson, L., Healy, P., Stewart, D., Eglinton, J., Ford, C., & Evans, D. (2007). The identification of a barley haze active protein that influences beer haze stability: The genetic basis of a barley malt haze active protein. Journal of Cereal Science, 45(3), 335-342.
DOI Scopus29 WoS31 Europe PMC14
2007 de Souza, E., Pedrosa, F., Wassem, R., Ford, C., & Yates, M. (2007). Genes involved in Sec-independent membrane targeting of hydrogenase in Azotobacter chroococcum. Research in Microbiology, 158(3), 272-278.
DOI Scopus2 WoS1 Europe PMC1
2007 DeBolt, S., Melino, V., & Ford, C. (2007). Ascorbate as a biosynthetic precursor in plants. Annals of Botany, 99(1), 3-8.
DOI Scopus139 WoS125 Europe PMC77
2006 DeBolt, S., Melino, V., & Ford, C. (2006). Developments in our understanding of how grapes make tartaric acid. Australian & New Zealand Grapegrower & Winemaker, 511, 57-58.
2006 Joscelyne, V., & Ford, C. (2006). The outcomes of extended maceration in red winemaking - winemakers' perspectives. Australian & New Zealand Grapegrower & Winemaker, 509a, 50-54.
2006 Franks, T., Powell, K., Choimes, S., Marsh, E., Iocco, P., Sinclair, B., . . . Van Heeswijck, R. (2006). Consequences of transferring three sorghum genes for secondary metabolite (cyanogenic glucoside) biosynthesis to grapevine hairy roots. Transgenic Research, 15(2), 181-195.
DOI Scopus34 WoS29 Europe PMC11
2006 Offen, W., Martinez-Fleites, C., Yang, M., Kiat-Lim, E., Davis, B., Tarling, C., . . . Davies, G. (2006). Structure of a flavonoid glucosyltransferase reveals the basis for plant natural product modification. EMBO Journal, 25(6), 1396-1405.
DOI Scopus422 WoS406 Europe PMC294
2006 DeBolt, S., Cook, D., & Ford, C. (2006). L-Tartaric acid synthesis from vitamin C in higher plants. Proceedings of the National Academy of Sciences of the United States of America, 103(14), 5608-5613.
DOI Scopus184 WoS170 Europe PMC104
2005 Ford, C., Bastian, S., Bowyer, P., Grbin, P., Jiranek, V., Jones, G., & Tyerman, S. (2005). Winemaking takes a turn for the better at the University of Adelaide. Australian & New Zealand Grapegrower & Winemaker, 498, 86.
2005 Mookerjee, S., Guerin, J., Collins, G., Ford, C., & Sedgley, M. (2005). Paternity analysis using microsatellite markers to identify pollen donors in an olive grove. Theoretical and Applied Genetics, 111(6), 1174-1182.
DOI Scopus76 WoS72 Europe PMC29
2005 Mazza, M., & Ford, C. (2005). Unravelling the outcomes of extended maceration in red winemaking. Australian & New Zealand Grapegrower & Winemaker, 497a, 56-61.
2004 DeBolt, S., Hardie, J., Tyerman, S., & Ford, C. (2004). Composition and synthesis of raphide crystals and druse crystals in berries of Vitis vinifera L. cv. Cabernet Sauvignon: Ascorbic acid as precursor for both oxalic and tartaric acids as revealed by radiolabelling studies. Australian Journal of Grape and Wine Research, 10(2), 135-142.
DOI Scopus55 WoS40
2004 Ford, C. (2004). Pallet education - wine packaging and quality management. Australian and New Zealand Wine Industry Journal, 19(2), 66-68.
2003 El-Kereamy, A., Chervin, C., Roustan, J., Cheynier, V., Souquet, J., Moutounet, M., . . . Bouzayen, M. (2003). Exogenous ethylene stimulates the long-term expression of genes related to anthocyanin biosynthesis in grape berries. Physiologia Plantarum, 119(2), 175-182.
DOI Scopus250 WoS221
2002 El-Kereamy, A., Chervin, C., Souquet, J., Moutounet, M., Monje, M., Nepveu, F., . . . Roustan, J. (2002). Ethanol triggers grape gene expression leading to anthocyanin accumulation during berry ripening. Plant Science, 163(3), 449-454.
DOI Scopus47 WoS38
2000 Haselgrove, L., Botting, D., Van Heeswijck, R., Hoj, P., Dry, P., Ford, C., & Iland, P. (2000). Canopy microclimate and berry composition: The effect of bunch exposure on the phenolic composition of Vitis vinifera L cv. shiraz grape berries. Australian Journal of Grape and Wine Research, 6(2), 141-149.
DOI Scopus308
1998 Ford, C., Paltridge, N., Rathjen, J., Moritz, R., Simpson, R., & Symons, R. (1998). Rapid and informative assays for Yd2, the barley yellow dwarf virus resistance gene, based on the nucleotide sequence of a closely linked gene. Molecular Breeding, 4(1), 23-31.
DOI Scopus48 WoS38 Europe PMC21
1998 Ford, C., Boss, P., & Hoj, P. (1998). Cloning and characterization of vitis vinifera UDP-glucose: Flavonoid 3-O-glucosyltransferase, a homologue of the enzyme encoded by the maize bronze-1 locus that may primarily serve to glucosylate anthocyanidins in vivo. Journal of Biological Chemistry, 273(15), 9224-9233.
DOI Scopus267 WoS245 Europe PMC168
1998 Ford, C., & Hoj, P. (1998). Multiple glucosyltransferase activities in the grapevine Vitis vinifera L. Australian Journal of Grape and Wine Research, 4(2), 48-58.
DOI Scopus24
1996 Collins, N., Paltridge, N., Ford, C., & Symons, R. (1996). The Yd2 gene for barley yellow dwarf virus resistance maps close to the centromere on the long arm of barley chromosome 3. Theoretical and Applied Genetics, 92(7), 858-864.
DOI Scopus59 WoS47 Europe PMC24
1990 Ford, C. M., Garg, N., Garg, R. P., Tibelius, K. H., Yates, M. G., Arp, D. J., & Seefeldt, L. C. (1990). The identification, characterization, sequencing and mutagenesis of the genes (hupSL) encoding the small and large subunits of the H2‐uptake hydrogenase of Azotobacter chroococcum. Molecular Microbiology, 4(6), 999-1008.
DOI Scopus36 WoS45 Europe PMC35

Year Citation
2012 Ford, C. (2012). The biochemistry of organic acids in the grape. In H. Gerós, M. Chaves, & S. Delrot (Eds.), The Biochemistry of the Grape Berry (pp. 67-88). Bentham Science Publishers.
DOI Scopus45
2002 King, B., Paltridge, N., Collins, N., Ford, C., Li, R., Symons, R., & Langridge, P. (2002). A map-based approach towards cloning the Yd2 resistance gene in barley. In M. Henry, & A. McNab (Eds.), Barley yellow dwarf disease: Recent advances and future strategies (pp. 75-77). Mexico: CIMMYT.

Year Citation
2024 Previtali, P., Dokoozlian, N., Sanchez, L., Pan, B., Wilkinson, K., & Ford, C. (2024). Delayed ripening affects the formation of berry quality traits in 'Cabernet Sauvignon' grapes. In Proceedings of the XI International Symposium on Grapevine Physiology and Biotechnology (ISGPB 2021), as published in Acta Horticulturae (pp. 153-160). Stellenbosch, South Africa: International Society for Horticultural Science.
DOI
2019 Sams, B., Bramley, R., Pagay, V., Sanchez, L., Ford, C., & Dokoozlian, N. (2019). Can mapping of within-vineyard variability be facilitated using data from multiple vineyards?. In Precision Agriculture 2019 - Papers Presented at the 12th European Conference on Precision Agriculture, ECPA 2019 (pp. 743-749). Netherlands: Wageningen Academic Publishers.
DOI Scopus3
2017 Chong, H. H., Cleary, M., Dokoozlian, N., Ford, C., & Fincher, G. (2017). Soluble cell wall polysaccharides and their relationship with wine mouthfeel and taste. In ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY Vol. 254 (pp. 1 page). Washington, DC: AMER CHEMICAL SOC.
2010 Wirthensohn, M., Chin, W., Franks, T., Baldock, G., Ford, C., & Sedgley, M. (2010). Investigation of flavour compounds from sweet, semi-bitter and bitter almonds kernels. In Proceedings of XIV Meeting of the Mediterranean Research Group for Almond and Pistachio (GREMPA) (pp. 117-122). Greece: International Centre for Advanced Mediterranean Agronomic Studies.
2008 DeBolt, S., Melino, V., Soole, K., Hayes, M., & Ford, C. (2008). The potential to modify grape berry acidity through an understanding of the metabolism of tartaric and malic acids.. In R. Blair, P. Williams, & S. Pretorius (Eds.), Australian Wine Industry Technical Conference - Conference Proceedings. Adelaide: Australian Wine Industry Technical Conference Inc.
2007 Low, L., Colby, C., O'Neill, B., Ford, C., Godden, J., & Gishen, M. (2007). Field testing of nanofiltration for tartrate stabilisation of wine at Berri Estates Winery. In Martin Rhodes (Ed.), Proceedings of CHEMECA 2007 (pp. 1620-1628). CDROM: Engineers Australia.
2006 Tavassolian, I., Sedgley, M., Kaiser, B., Wirthensohn, M., & Ford, C. (2006). The construction of an almond linkage map using morphological and microsatellite markers on 'Nonpariel' x 'Lauranne' population.. In Proceedings of 3rd International Rosaceae Genomics Conference [electronic resource]. Napier, New Zealand.
2005 Low, L., Colby, C., O'Neill, B., Ford, C., Godden, J., & Gishen, M. (2005). Alternative technologies for tartrate stabilisation of wines: which is better?. In M. Hardin (Ed.), Proceedings of Chemeca 2005 (pp. CD ROM 1-CD ROM 6). CD ROM: The Institution of Engineers Australia.

 

Future Drought Fund - Drought Resilience Innovation Grants Program: Resilient and Sustainable Australian Winegrowing Businesses and Communities. 2022. Assoc. Prof. Chris Ford

$45,000

ARC Training Centre for Innovative Wine Production. IC170100008

Professor Vladimir Jiranek; Associate Professor David Jeffery; Associate Professor Kerry Wilkinson; Professor Stephen Tyerman; Associate Professor Susan Bastian; Dr Richard Muhlack; Associate Professor Cassandra Collins; Dr Vinay Pagay; Professor Matthew Gilliham; Associate Professor Christopher Ford; Associate Professor Paul Grbin; Dr Carlos Rodriguez Lopez; Professor Leigh Schmidtke; Dr Suzy Rogiers; Dr Paul Boss; Mr David Wollan; Dr Jean Macintyre; Mr Christopher Brodies; Dr John Stephen; Mrs Kim Chalmers; Dr Anthony Borneman; Dr Markus Herderich; Dr Nick Dokoozlian.

$4,459,672.00

Wine 2030: Grapevine metabolism: the effects of increased day and night-time temperatures on berry composition of organic acids. 2011. Dr Chris Ford

$19,029.

Grape and Wine Research and Development Corporation – Project Ref. UA 1002: Organic acid metabolism and the control of grape berry acidity in a warming climate. 2010-2015. Dr Chris Ford.

$687,000

Australian Research Council – LIEF Grant LE0989336: The South Australian Facility for Small and Large Molecule X‑Ray Diffraction Structure Determination. Dr CJ Sumby; Prof JA Carver; Prof JC Wallace; Asst Prof M Hrmova; Prof A Pring; Prof AD Abell; Dr GW Booker; Prof MI Bruce; Dr J Brugger; Dr CM Ford; Dr HH Harris; Dr JC Morris; Prof JC Paton; Dr DJ Peet; Dr SM Pyke; Dr KE Shearwin; Dr RI Menz; Dr CA Abbott; Dr PA Anderson; Dr MH Brown; Dr MR Johnston; Dr KA Schuller; Prof AF Lopez; Dr SM Pitson; Prof SF Lincoln; Prof RA McKinnon.

$ 560,000

Australian Research Council – Discovery Grant DP0985378: The control of metabolite glucosylation during grape berry development. 2009. Dr Chris Ford, Prof. Dennis Taylor, Dr Mark Thomas, Dr Paul Boss.

$100,000.

Grape and Wine Research and Development Corporation – Project Ref. GWR H06/06: Tartaric acid biosynthesis gene expression in Arabidopsis thaliana. Honours scholarship and research support. 2007.

$2,000

Grape and Wine Research and Development Corporation – Project Ref. GWR H06/06: sensory and compositional consequences of extended maceration in red wine making. Honours scholarship and research support. 2007.

$2,000

Grape and Wine Research and Development Corporation – Project Ref. UA 06/02: Organic acid metabolism during grape berry development. 2006-2009;

$379,500

Grape and Wine Research and Development Corporation – Project Ref. UA 05/03: Consequences of extended maceration on the composition of red wines. 2005-2008;

$110,151

Grape and Wine Research and Development Corporation – Project Ref. UA 05/02: The role of ascorbic acid in grape berry development. 2005-2008;

$127,051

Australian Research Council – Linkage Grant LP0560480; Understanding, controlling and improving the flavour of almond kernels. 2005-2007. Prof. Margaret Sedgley, Dr Brent Kaiser and Dr Chris Ford

$300,000

Cooperative Research Centre for Viticulture – Sub-program 3, Project 3.3.3 Organic acid metabolism.

March 2003 to September 2006;

$45,000 per annum; $9,000 additional support in 2006 for generation of transgenic grapevines

Cooperative Research Centre for Viticulture – Sub-program 1, Project 1.2 The Tannin Project

July 2003 to June 2005;

$15,000 per annum

Grape and Wine Research and Development Corporation – Growth and physiology of Brettanomyces/Dekkera yeast and the production of flavour impact compounds in wine. Paul Grbin, Vladimir Jiranek and Chris Ford.

$167,000

Grape and Wine Research and Development Corporation – Project UA 02/03 Metabolic consequences of the transfer of an entire plant secondary metabolic pathway into grapevine hairy root cultures. March – November 2003;

$3,960.00

Grape and Wine Research and Development Corporation – Project UA 02/04 An investigation of flavonol glucosyltransferase activity in grapevine tissues. March – November 2003;

$4,400.00

Grape and Wine Research and Development Corporation – Project UA 01/07 The development of an assay for the activity of tartaric acid biosynthetic enzymes in grapevine tissues. March – November 2002;

 $3,217.50

Teaching activities - delivery of lectures, practical and tutorials; assessment and ongoing development of curricula:

  • I design, develop and deliver approximately half of the lectures, the tutorial classes, and many of the assessment tasks in Agricultural Biochemistry II (2009 - present). 
  • I design, develop and deliver lectures, practical classes and assessment tasks for Introductory Winemaking (2001 - present).
  • I design, develop and deliver lectures, practical classes and assessment tasks for Microbiology for Viticulture and Oenology (2023 - present)
  • I design, develop and deliver specialized lectures in brewing technology in Fermentation Technology III/PG and Brewing Technology and Beer Production III.

Program Coordination:

The Bachelor of Applied Biology degree, launched at UA in 2015, was developed under my leadership in 2013 and 2014. I was the Program Convenor for this degree until 2018. As Interim Head of School, in 2019 I approved the deletion of the degree from the university calendar. 

Course Coordination:

  • I was the inaugural Course Coordinator (CC) for Animal and Plant Biochemistry II from 2009 to 2017, delivered to around 200 students at the Waite and Roseworthy campuses. I convened the working group that developed this course in 2008.
  • From 2001 until 2019 I was the CC for the Level II Bachelor of Viticulture and Oenology (BVO) and Masters of Viticulture and Oenology (MVO) course Introductory Winemaking, and until 2018 CC for the Level III course Grape Industry, Practice, Policy and Communications. 
  • Previously to this I was the CC and principal lecturer for Wine Packaging & Quality Management (2001-2008), and Fermentation Technology (2009-2010). 
  • In 2020 I became the CC for Experiences and Perspectives in the Wine Industry, the capstone course of our Master in Viticulture and Oenology program.
  • In 2023-24 I was the CC for the Level 2 course Microbiology for Viticulture and Oenology.

Date Role Research Topic Program Degree Type Student Load Student Name
2024 Co-Supervisor Regulation and suppression of calcium oxalate accumulation in Iponema aquatica and duckweeds, potential Space crops. Doctor of Philosophy Doctorate Full Time Miss Cadell Loechel Canute
2024 Co-Supervisor Impact of organic acid on wine mouthfeel and developing sensory methodology for mouthfeel evaluation Doctor of Philosophy Doctorate Full Time Miss Stephanie Theresa Keller
2024 Co-Supervisor Impact of organic acid on wine mouthfeel and developing sensory methodology for mouthfeel evaluation Doctor of Philosophy Doctorate Full Time Miss Stephanie Theresa Keller
2024 Co-Supervisor Regulation and suppression of calcium oxalate accumulation in Iponema aquatica and duckweeds, potential Space crops. Doctor of Philosophy Doctorate Full Time Miss Cadell Loechel Canute
2022 Co-Supervisor The role of dicistronic tRNA-mRNA transcripts in plant systemic signalling and its application as a mobile genome-editing system for grapevine functional genomics Doctor of Philosophy Doctorate Full Time Mr Fei Zheng
2022 Co-Supervisor The role of dicistronic tRNA-mRNA transcripts in plant systemic signalling and its application as a mobile genome-editing system for grapevine functional genomics Doctor of Philosophy Doctorate Full Time Mr Fei Zheng

Date Role Research Topic Program Degree Type Student Load Student Name
2018 - 2022 Principal Supervisor The Sugar/Flavour Nexus in Grapes: Uncovering Its Identity and Relevance for Industry Doctor of Philosophy Doctorate Full Time Mr Pietro Previtali
2018 - 2022 Co-Supervisor Understanding Spatiotemporal Patterns of Chemical Attributes in ‘Vitis vinifera’ L. cv. Cabernet Sauvignon Vineyards in Central California as a Basis for Predicting Fruit Composition Doctor of Philosophy Doctorate Full Time Mr Brent Shipley Sams
2017 - 2019 Principal Supervisor Microbial Biosynthesis of Grapevine Specialised Metabolites Master of Philosophy Master Full Time Miss Emi Kaye Schutz
2016 - 2021 Co-Supervisor Biological Solutions to 3-Isobutyl-2-Methoxypyrazine Remediation in Wine Doctor of Philosophy Doctorate Full Time Ms Jin-Chen Li
2014 - 2016 Co-Supervisor Investigations and Applications of Self-Sufficient Cytochrome P450 Monooxygenases Master of Philosophy Master Full Time Mr Samuel David Munday
2014 - 2018 Co-Supervisor The Analysis of Grapevine Response to Smoke Exposure Doctor of Philosophy Doctorate Full Time Miss Lieke Van Der Hulst
2012 - 2013 Principal Supervisor Consumer Willingness to Pay Premiums for the Benefits of Organic Wine and the Expert Service of Wine Retailers Doctor of Philosophy Doctorate Full Time Mr Osadebamwen Anthony Ogbeide
2012 - 2016 Principal Supervisor The Genetic Basis of Acid Composition in Developing Berries of This Cultivated Grapevine Vitis vinifera Doctor of Philosophy Doctorate Full Time Miss Emily Grace Higginson
2012 - 2018 Principal Supervisor Role of Soluble Cell Wall Carbohydrates in Sensory Mouthfeel Attributes of Red and White Wines Doctor of Philosophy Doctorate Full Time Miss Hui Hui Chong
2011 - 2014 Principal Supervisor Ascorbate metabolism during fruit development Doctor of Philosophy Doctorate Full Time Mr Darren Chern Jan Wong
2011 - 2016 Principal Supervisor Molecular and Structural Characterization of the Candidate Enzymes Responsible for Tartaric Acid Synthesis in the Grapevine Doctor of Philosophy Doctorate Full Time Mr Yong Jia
2010 - 2014 Principal Supervisor An Investigation of the Role of the Regulatory Gene VvMYBA1 in Colour, Flavour and Aroma Metabolism Using Transgenic Grapevines Doctor of Philosophy Doctorate Full Time Mrs Amy Rinaldo
2009 - 2012 Principal Supervisor The Influence of Cabernet Sauvignon Grape Maturity on the Concentration and Extraction of Colour and Phenolic Compounds in Wine Doctor of Philosophy Doctorate Full Time Miss Cynthia Yonker
2009 - 2012 Co-Supervisor Factors Affecting the Levels of 3 Isobutyl 2 Methoxpyrazine and C6 Compounds in Vitis Vinifera L Merlot Doctor of Philosophy Doctorate Full Time Mr Martin Pablo Mendez Costabel
2008 - 2011 Co-Supervisor Application of Citral to Control Postharvest Diseases of Oranges Doctor of Philosophy Doctorate Full Time Mrs Erminawati Wuryatmo
2008 - 2018 Principal Supervisor The Development and Evolution of Saccharomyces Interspecific Hybrids for Improved, Industry Relevant, Phenotypes Doctor of Philosophy Doctorate Part Time Ms Jennifer Bellon
2007 - 2012 Co-Supervisor Genes and Mechanisms Responsible for Beta-Glucose Metabolism in the Oenologically Important Lactic Acid Bacterium Oenococcus Oeni Doctor of Philosophy Doctorate Part Time Dr Alana Seabrook
2006 - 2009 Co-Supervisor Physiological, Biochemical and Molecular Characterisation of Hydroxycinnamic Acid Catabolism by Dekkera and Brettanomyces Yeasts Doctor of Philosophy Doctorate Part Time Miss Victoria Harris
2005 - 2009 Principal Supervisor Consequences of Extended Maceration for Red Wine Colour and Phenolics Doctor of Philosophy Doctorate Full Time Miss Venetia Joscelyne
2005 - 2009 Principal Supervisor Ascorbate Metabolism in Grape Berries during Development Doctor of Philosophy Doctorate Full Time Dr Vanessa Melino
2004 - 2008 Principal Supervisor Construction of a Microsatellite Base Genetic Linkage Map of Almond Doctor of Philosophy Doctorate Full Time Mr Iraj Tavassolian
2003 - 2006 Principal Supervisor Tartaric Acid Biosynthesis in Plants Doctor of Philosophy Doctorate Full Time Prof Seth DeBolt
2003 - 2007 Co-Supervisor Evaluation of Tartrate Stabilisation Technologies for Wine Industry Doctor of Philosophy Doctorate Part Time Ms Lin Low
2003 - 2007 Co-Supervisor The Role of Abscisic Acid in Grape Berry Development Doctor of Philosophy Doctorate Full Time Dr Susan Wheeler
2002 - 2004 Co-Supervisor Identification of Pollen Donors for Olive Cultivars Master of Applied Science Master Full Time Miss Sonali Mookerjee
2001 - 2005 Principal Supervisor An investigation of a barley protein (SE/BTI-CMe) and its influence on beer haze stability Doctor of Philosophy Doctorate Full Time Miss Louise Robinson

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