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Professor Kerry Wilkinson is a leading academic in oenology and food science at the University of Adelaide's School of Agriculture, Food and Wine. She holds a PhD in wine science and analytical chemistry from Flinders University and the Australian Wine Research Institute. Her primary research focuses on grape and wine chemistry, particularly the impact of bushfire smoke on wine quality, membrane filtration techniques, and sensory analysis of foods like edible insects. She is also involved in teaching and online education initiatives, such as the World of Wine MOOC on edX.
Her research interests include smoke taint mitigation, oak-derived flavors, and viticultural management practices. She collaborates with industry through initiatives like the ARC Training Centre for Innovative Wine Production. Recent work explores protective grape coverings, molecularly imprinted polymers for smoke removal, and consumer acceptance of insect-based foods.
Professor Wilkinson advises on PhD and Master's students and has secured grants for projects addressing smoke taint and wine quality. She is affiliated with the Wine Innovation Cluster and regularly contributes to academic discussions on wine science, environmental impacts, and food innovation.
