Ever wondered why green and gold kiwifruit taste different, what makes an apple crunchy, or how hops make beer smell of citrus? I do!!. I am lucky to lead a team that works on flavour, texture and health in collaboration with breeders, chemists and sensory scientists. I am particularly interested in understanding the different volatile compounds that contribute to flavour, the cell wall components that affect texture, and the phytochemicals that are important to health. As a molecular biologist, I enjoy finding and characterising the key genes that underpin these traits. I have a focus on publishing my work and helping our plant breeders make tomorrow’s fruit varieties faster.

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  Research history and publications