Background

Emma graduated from The University of Waikato in 2007 after completing a Bachelor of Science (Technology) majoring in Chemistry. During her time at university she was employed by a chemicals company to test both drinking water and swimming pool water to determine a treatment regime. In November 2005 Emma took up a position with a large tea company in London, United Kingdom where she completed the work experience component of her degree. She undertook research into tea and methods of analysis, and was also involved in quality control. Here she developed skills with high performance liquid chromatography, near infra-red spectroscopy and UV-Vis spectroscopy. Emma had particular involvement in the analysis of polyphenolics or “antioxidants” in tea and tea products and also in the application of near infra-red spectroscopy as a quantitative method of analysis. Emma returned to New Zealand in January 2007 and subsequently took up her current position of research associate and laboratory supervisor in May 2007.

Expertise

Emma co-ordinates laboratory activities and looks after the facilities and equipment in her role as laboratory supervisor. She also develops analytical methods utilising a capillary electrophoresis instrument and uses standard methods to analyse grape and wine samples. Emma’s research interests include analytical chemistry and its application to quantitatively and qualitatively determining quality parameters in grapes and wine.

Current Research

Analysing grape juice samples for a number of different projects. Parameters include soluble solids, pH, titratable acidity and organic acid quantification. Developing a rapid, low cost method of analysing for amino acids and ammonium using capillary electrophoresis. Developing a method of analysing for cations using capillary electrophoresis. Phenolics and colour measurements on Pinot Noir.