About the authors

Chris Ford

Chris has a DPhil. in microbial biochemistry from the University of Sussex (UK) and has worked in the University of Adelaide for over 30 years. He has been conducting research into grapes and wine since 1995, and a member of the academic staff of the university teaching into undergraduate and postgraduate degrees since 2001. He is presently the Deputy Head of School (international) for the School of Agriculture, Food and Wine, The University of Adelaide.