How do cells regulate redox environment at the subcellular level? Most organisms live in an aerobic environment that subjects their cells to reactive oxygen species. Reactive oxygen species have been proposed to lead to ageing, and in many diseases the balance between oxidising and reducing conditions (the redox environment) is perturbed. This research will identify how different cellular structures sense and maintain this redox homeostasis, not just in the whole cell, but within the different ....How do cells regulate redox environment at the subcellular level? Most organisms live in an aerobic environment that subjects their cells to reactive oxygen species. Reactive oxygen species have been proposed to lead to ageing, and in many diseases the balance between oxidising and reducing conditions (the redox environment) is perturbed. This research will identify how different cellular structures sense and maintain this redox homeostasis, not just in the whole cell, but within the different organelles in the cell. The work will help identify which cell compartments and processes are affected in different disease states and provide a fundamental understanding of how cells coordinate their different organelles to maintain the balance between oxidising and reducing conditions.Read moreRead less
The role of redox balance and reactive oxygen species in beer stability using an integrated transcriptomic and metabolomic analysis. A better understanding of yeast redox balance will enable it to be used to predict fermentation outcomes and to link raw materials and processes to the quality of the final product. These data will produce economies in the brewing industry by the introduction of quality control regimes for raw materials and can be extrapolated to the wine industry. This will prov ....The role of redox balance and reactive oxygen species in beer stability using an integrated transcriptomic and metabolomic analysis. A better understanding of yeast redox balance will enable it to be used to predict fermentation outcomes and to link raw materials and processes to the quality of the final product. These data will produce economies in the brewing industry by the introduction of quality control regimes for raw materials and can be extrapolated to the wine industry. This will provide real economic advantage to Carlton and United Breweries which is an Australian company that has an international profile within a highly competitive industry.Read moreRead less
Application of functional genomics to study early fermentation parameters and flavour development in industrial fermentations. The aim of this research is to use genome-wide analyses to identify yeast genes involved in flavour compound production in order to manipulate the flavour profiles of industrial fermentations. This will identify those metabolic pathways and cellular processes that are important in the maintenance of flavour production during fermentation and give extensive insight into t ....Application of functional genomics to study early fermentation parameters and flavour development in industrial fermentations. The aim of this research is to use genome-wide analyses to identify yeast genes involved in flavour compound production in order to manipulate the flavour profiles of industrial fermentations. This will identify those metabolic pathways and cellular processes that are important in the maintenance of flavour production during fermentation and give extensive insight into the way metabolism changes during the fermentation process. Flavour is a major component of the product of fermented beverages and its development and maintenance in the finished product is of primary concern to the brewing and wine industries. This research will lead to a more competitive Australian-owned company with a major stake in the beer and wine industry.Read moreRead less