معرفی
Dr. Celia Barril is a Senior Lecturer in Chemistry at Charles Sturt University (CSU), affiliated with the School of Agricultural and Wine Sciences. She holds a BSc from Poitiers, MSc from Nantes, and a PhD from CSU. Her roles include Course Director for Viticulture, Wine Science, and BScience programs. She has led initiatives such as the Chemistry Teaching Team (2011 Teaching Excellence Award) and served as Chemistry Discipline Leader (2015–2017) and Program Leader for the Bachelor of Science (2013–2017).
Her research focuses on oxidation mechanisms in food matrices, grape/wine composition, and analytical method development. Key projects include studies on ascorbic acid antioxidant systems in wine and vine carbon balance effects on berry composition. Collaborators include institutions like the National Wine and Grape Industry Centre and the Australian Wine Research Institute.
Awards include the Vice Chancellor’s Teaching Excellence Award (2011). She has supervised multiple PhD and international Master’s students, including work on anthocyanin stability and wine bottle color effects. Research outputs span 50+ publications, emphasizing climate change impacts, antioxidant screening, and vine physiology.
Dr. Barril is active in outreach, partnering with the Eastern Riverina Science Teachers Association to promote chemistry education. Her teaching portfolio includes courses like Analytical Chemistry and Instrumental Analysis, reflecting her expertise in both academia and industry-relevant research.
