Higher Degree by Research Candidate
School of Agriculture, Food and Wine
Faculty of Sciences
Ross obtained a Honours Degree of Bachelor of Science in 2016 from the University of Adelaide, after which he was employed by SA Water (Technical Officer). During his time at SA Water, Ross was involved in the detection of protozoa and bacteria in water samples. Additionally, he helped develop a method for the detection of Ascaris suum in waste and recycled water samples. Ross left SA Water in 2017 and began employment with the University of Adelaide (UoA) and the Australian Wine Research Institute (AWRI) as a Research Assistant. Ross was involved in the development and optimisation of a multi-step synthetic method for the production of glutathione, a naturally occurring polypeptide, from molecular sulfur. Ross begun his CSIRO Industry PhD in February of 2019, whilst continuing his work at the UoA/AWRI. His PhD is investigating the rootstock effects on grape rachis composition and the implications for red wine flavour and aroma.
CSIRO-Adelaide University IPhD applicant: Rootstock effects on grape rachis composition and the implications for red wine flavour and aroma.
Adelaide University - AWRI Research Assistant: Multi-step synthesis of 34S-Glutathione from elemental sulfur
Adelaide University - The influence of malt variety and origin on wort flavour
AWRI Research Assistant - Extraction and purification of glutathione from complex mediums
Australian Government Research Training Program (RTP) Scholarship
Treasury Wine Estate collaborator payment
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