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Love Story Wins Sciences 3-Minute Thesis Final

3 Minute Thesis winners 2018

A biochemistry story about love and betrayal has won the 2018 Faculty of Sciences 3-Minute Thesis final.

The top two presentations came from the School of Biological Sciences in what was described by the judges as ‘hardest ever’ faculty final to adjudicate.

The judges fell in love with PhD candidate Joseph Rossi’s presentation titled, ‘Love, betrayal and cunning: A biochemical interaction story’.

Emily Skelly’s talk on ‘Past mouth microbes for present mouth maladies’ was runner-up.

The People’s Choice award was won by Ben Keiller from the School of Agriculture, Food and Wine. Ben’s presentation was titled, ‘Renewable, carbon-neutral COAL?!’

Joseph and Emily will now represent the Faculty of Sciences at the University finals on September 11.

Faculty of Sciences finalists

Student Title School
Laura Latimer-Marsh 'Novel biomarkers of pig welfare' School of Animal and Veterinary Sciences
Rudi McEwin 'Can genomic selection save our beer?' School of Animal and Veterinary Sciences
Jo Parish 'The biosecurity of bees’ business' School of Agriculture, Food and Wine
Ben Keiller 'Renewable, carbon-neutral COAL?!' School of Agriculture, Food and Wine
Joseph Rossi 'Love, betrayal and cunning: A biochemical interaction story' School of Biological Sciences
Emily Skelly 'Past mouth microbes for present mouth maladies' School of Biological Sciences
Chris Li 'Water, water everywhere, Nor any drop to drink' School of Physical Sciences
Jessie-Briar Treloar 'Micromammals and megafauna: a tale of tiny heroes' School of Physical Sciences
2018 Sciences 3-Minute Thesis final paticipants

Faculty of Sciences 3-Minute Thesis finalists with (at back) Deputy Dean (Research). Professor Christopher Sumby and Associate Dean (Postgraduate Research), Professor Gordon Howarth.

Top image: Runner-up Emily Skelly, winner Joseph Rossi and people’s choice winner Ben Keiller

Tagged in Research, Events, Faculty of Sciences, School of Biological Sciences, School of Agriculture Food and Wine, School of Physical Sciences, School of Animal and Veterinary Sciences

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