Mark Rullo
Higher Degree by Research Candidate
School of Agriculture, Food and Wine
Faculty of Sciences, Engineering and Technology
Over the next 4 years, I will be working with the talented people at The University of Adelaide, The CSIRO, and Goterra to investigate the potential of Australia's awesome insects.
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Appointments
Date Position Institution name 2020 - ongoing PhD candidate University of Adelaide 2019 - 2020 Laboratory Technician Australian Wine Research Institute 2018 - 2019 Technical Officer Australian Wine Research Institute 2017 - 2017 Research Assistant University of South Australia -
Education
Date Institution name Country Title 2014 - 2017 University of South Australia Australia Bachelor of Nutrition and Food Sciences -
Research Interests
Animal Breeding Bacteriology Biochemistry & Molecular Biology Biologically Active Molecules Bioremediation Biotechnology Characterisation of Biological Macromolecules Environmental Biotechnology Enzymes Fermentation Food Chemistry and Molecular Gastronomy Food Engineering Food Nutritional Balance Food Packaging, Preservation and Safety Food Processing Food Sciences Research, Science and Technology Policy Toxicology
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Journals
Year Citation 2021 Varela, C., Cuijvers, K., Van Den Heuvel, S., Rullo, M., Solomon, M., Borneman, A., & Schmidt, S. (2021). Effect of aeration on yeast community structure and volatile composition in uninoculated chardonnay wines. Fermentation, 7(2), 17 pages.
Scopus4 WoS42020 Cuijvers, K., van Den Heuvel, S., Varela, C., Rullo, M., Solomon, M., Schmidt, S., & Borneman, A. (2020). Alterations in yeast species composition of uninoculated wine ferments by the addition of sulphur dioxide. Fermentation, 6(2), 13 pages.
Scopus4 WoS4
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