David is a Senior Lecturer in Wine Science at the University of Adelaide. After training and working as a chef for a number of years, he followed his passion for science and completed a PhD in Organic Chemistry at Flinders University. This qualification led to employment at the Australian Wine Research Institute, where David received a solid grounding in the science of grapes and wines, paving the way for his current role. He currently teaches a range of winemaking courses and his research concerns the aroma, flavour and phenolic compounds that influence wine quality. David has published numerous papers related to wine chemistry and recently co-authored a book chapter on wine in The Oxford Handbook of Food Fermentations, with colleague Kerry Wilkinson.
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