MSc/PhD: Yeast, acids and “sweet/honey” off- flavours, in Pinot noir sparkling and still red wines.
Project Description
Location: Brock University, St Catharines, Ontario, Canada.
Supervisors: Dr Belinda Kemp, Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University.
I am looking for an enthusiastic student for a funded position at the MSc level with the ability to transfer into the PhD program. A PhD student who has achieved an MSc and wishes to progress to a PhD student is also welcome.
The studentship will investigate off-flavours associated with compounds originating from grape infection, and their influence on the resultant wine during aging. The research will include analysis in aroma compounds by HS-SPME-GC-MS, capillary electrophoresis (CE), standard wine chemical analysis, advanced wine sensory analysis and winemaking. The candidate will gain skills in these areas, as well as teaching experience, statistical analysis, a range of analytical software, data interpretation and wine production within Brock’s renowned Cool Climate Oenology and Viticulture Institute.
Eligibility and desirable experience:
● Applicants should hold a BSc degree in Viticulture and Oenology, Food Science, or analytical chemistry. Applicants who have a BSc in these disciplines at the First Class level can enrol for an MSc, and upon successful completion of their first year can apply to convert to the PhD stream. A strong academic background in biological sciences is also desirable.
● Experience with advanced laboratory beverage analysis is vital along with an interest in sparkling wine, red wine and flavour chemistry.
Funding Details: This position is fully funded by CAP AAFC GF3, which covers a student stipend. Funds for conference travel are also available. Applications will be assessed as they arrive.
How to apply: Please contact Dr Belinda Kemp for further information and send your CV, cover letter, personal statement and contact details for two references to bkemp@brocku.ca.
