Hannah Charnock, a PhD student in Biological Sciences who works out of Brock's Cool Climate Oenology and Viticulture Institute, took home the top prize in the Three Minute Thesis (3MT) competition at last week's Canadian Food Summit. Charnock's research, which focuses on the Maillard reaction in sparkling wine — a complex reaction between reducing sugars and amino acids — impressed the judges at the event, hosted by the Canadian Institute of Food Science and Technology. The 3MT is an opportunity for graduate students to showcase their research and its significance to a non-specialist audience in three minutes or less.