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Study With Us

We are a diverse and collaborative group working on fundamental and applied microbiology.

We look forward to hearing from high calibre students interested in undertaking a PhD and joining existing projects or pursuing new project ideas.  Unless advertised below we have no funding for a stipend or tuition fees. The ideal applicant will have their own scholarship.

Scholarship opportunities for domestic applicants and international applicants can be found on the University of Adelaide Graduate Centre scholarships website. We can support you in developing an application for a scholarship top-up (e.g. Wine Australia research & development scholarships). International students must have an excellent academic transcript, high Honours or Masters result and ideally one or more peer-reviewed publications (or equivalent) to be competitive for available scholarships and tuition waivers.

Please contact us to discuss studying in our group further.

Currently Available Opportunities

1) Aboriginal practices in food/beverage fermentations

An opportunity exists for one or more students to undertake work towards the degree of Hons, MPhil or PhD through a study of traditional practices by Australian Aboriginal people in producing fermented beverages.  Further information on the project is available here.  A top-up scholarship of $5,000 per annum is currently available for a student who enrols in an MPhil or PhD degree to work on this project.  Information on how to apply for the scholarship is available here.

Please contact Prof Vladimir Jiranek for further information about the project

2) Defining and exploiting the indigenous microflora of grapes

An opportunity exists for a PhD student to undertake work as part of the ARC Training Centre for Innovative Wine Production.  The project seeks to identify novel yeast and lactic acid bacteria (for use as pure cultures) and an
understanding of vine and grape attributes that favour particular species. Knowledge gained about the grape population that inoculates the fermentation will help winemakers better steer the microbes and fermentation to a desired outcome.  Further information is available in the project description.  Further information, including eligibility, stipend on offer and how to apply, can be found on the ARC Training Centre positions vacant webpage.

Please contact Prof Vladimir Jiranek for further information about this project.

3) Alternatives to sulfur dioxide for controlling Brettanomyces spoilage in wine

An opportunity exists for a PhD student to undertake work as part of the ARC Training Centre for Innovative Wine Production.  This project seeks to identify novel approaches to avoid SO2 in managing the wine spoilage organism Brettanomyces including RNA silencing, other biological agents such as peptides (yeast killer factors), enzymes (β-glucanase) and physical method of control (low voltage, high pressure, UV treatment) will be investigated.  Further information is available in the project description.  Further information, including eligibility, stipend on offer and how to apply, can be found on the ARC Training Centre positions vacant webpage.

Please contact Assoc Prof Paul Grbin for further information about this project.

Wine Microbiology and Microbial Biotechnology
Address

Room 3.28, Level 3, WIC Building
WAITE CAMPUS
PMB 1, Glen Osmond SA 5064
Australia

Contact

T: +61 8 8313 0402
F: +61 8 8313 7415