You are here:

text zoom : S | M | L

Further Enquiries:

School of Agriculture, Food & Wine
The University of Adelaide
SA 5005
AUSTRALIA
Email

General Enquiries:
Telephone: +61 8 8303 8149
Facsimile: +61 8 8303 7109
Student Enquiries:
Telephone: +61 8 8303 7179
Facsimile: +61 8 8303 7291

Current Honours Projects Available for Incoming Students

Wine and Horticulture
Supervisor	Topic
Fosters Group Ltd Note: Supervisors to be sought in consultation with Fosters Group Ltd	Viticulture Wine Making Scholarships opportunity for these projects
Dr Vlad Jiranek	Honours Projects in Wine Microbiology and Microbial Biotechnology (multiple projects): Development and exploitation of yeast deletion and over-expression libraries for identification of genes of importance to industrial performance Analysis of the metabolome of wine: The contribution of microbial metabolism Use of High-Power Ultrasound to control microbial spoilage and fermentation activity Generation and genetic characterisation of superior wine microbes by adaptive evolution methods What is the importance of cell size/ploidy in fermentation: Are smaller cells better? A light emitting yeast?
Dr Paul Grbin	Impact of co-inoculation of yeast and bacteria for alcoholic and malolactic fermentation in red winemaking: a biochemical & oenological investigation
Dr Kerry Wilkinson	Effects of smoke and fire on grapevine physiology and development Amelioration of taint in wine by reverse osmosis and solid phase adsorption.
Dr Michelle Wirthensohn	Sensory quality of different almond cultivars Breeding better almonds Water use efficiency in almonds
Prof Dennis Taylor	Sensory Evaluation of Suspected Aroma Compounds Synthesis of Isotopically-labelled analogues of grape and wine components for Stable Isotope Dilution Analysis (SIDA). Synthesis of adducts of sulfur dioxide and common wine constituents

If you would like further information about the Honours program, one of our Honours coordinators will be able to assist you. Alternatively, you can talk to one of our academic staff directly.