My research incorporates synthetic biology, enzymology, bioinformatics, and biochemistry to discover, characterise and engineer small molecule binding proteins as novel biosensors. This work leverages the diversity of existing and uncharacterised bacterial small molecule sensors and catalytic enzymes. My central aim is to identify and engineer specific biosensors responsive to aromatic compounds of interest to the wine industry. To engineer specificity and tailor biosensor sensitivity, I am in the process of building bacterial genetic circuits to select for targeted sensing chemistry. This work is supported by Wine Australia.