Dr Yevgeniya Grebneva

I am a Food Chemist working with the Mass Spectrometry and Proteomics group at UniSA that develops and applies methods to analyse all sorts of things. As an analytical chemist, I gained experience working around the world, including Germany, Canada and Australia, where I finished my PhD at the Australian Wine Research Institute (AWRI) in collaboration with the Hochschule Geisenheim University, Germany. My work is mainly focused on the formation, sensory contribution and management of grape-derived aroma compounds in response to changing climate - or I would like to say, I just help Riesling to age gracefully. I am passionate about science communication and about making science approachable to industry. Some of my career treasures were when I was awarded the “Denis Dubourdieu ” award for an outstanding presentation by a young researcher at the Oeno/In Vino Analytical Scientia Conference in Bordeaux, France in 2019 and was selected as “Fresh Scientist SA” in 2021.

Qualifications

• Doctorate University of Geisenheim

Work history

Jan. 2017 – present - Scientist/PhD candidate, the Australian Wine Research Institute, Adelaide 

Jul. 2021 – present - Research Assistant, Proteomics Group, University of South Australia, Adelaide 

Aug. 2021 – present - Content Developer / Writer– Food Chemistry, Torrens University, remote 

Aug. – Dec. 2016 - Academic Assistant, Hochschule Geisenheim University, Germany 

Feb. – Aug. 2016 - Analytical Chemist, Hansecontrol GmbH, Hamburg, Germany