Research Students

image of postgrad students

The School of Agriculture, Food and Wine has a large and vibrant population of higher degree by research (HDR) and honours students from all over the world.

Our students undertake research on a wide diversity of topics in basic and applied science, including soil science, agronomy, plant breeding and genetics, plant protection, biochemistry and physiology, viticulture and oenology,  food and nutrition science and biometry.

Many of these students are jointly supervised by University of Adelaide staff and researchers in other organisations at the Waite, and all of our students benefit from access to excellent facilities as well as to the world-class researchers co-located on the campus.

The Postgraduate Association for Waite Students (PAWS) (external link) organises social and professional development activities, including the annual Postgraduate Symposium, a highlight on the campus calendar of events.

Our school also offers masters by coursework, graduate diplomas and graduate certificate options in viticulture and oenology.

Apply for reseArch degrees

 

Currently available opportunities

Aboriginal practices in food/beverage fermentations

cider gum flowers

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. 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. 

Project description    scholarship information

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


Defining and exploiting the indigenous microflora of grapes

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. 

Project description    scholarship information

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


Alternatives to sulfur dioxide for controlling Brettanomyces spoilage in wine

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 biological agents such as peptides (yeast killer factors) and/or enzymes (β-glucanase) and physical method of control (low voltage, high pressure, UV treatment) will be investigated.

Project description    scholarship information

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


Current research student support