I graduated from the University of Central Lancashire, UK with a degree in Biomedical Sciences and then obtained a first class MSc degree in Applied Biomolecular Technology from the University of Nottingham, UK. My PhD, conducted at the University of Nottingham in collaboration with SABMiller Plc (now ABInbev), focussed on ascertaining the physiological and genetic responses of lager brewing yeast in response to cold stress during the brewing process. Following this, I have been involved in a couple of short postdoctoral projects focussed on metabolic engineering of the model yeast Saccharomyces cerevisiae for dicarboxylic acid synthesis and developing a novel, vegan friendly yeast fining agent derived from hop waste. Currently am part of the Climate-KIC funded BioSuccinovate project, and primarily responsible for developing synthetic biology and fermentation strategies for the production of the natural sweetener xylitol from lignocellulosic feedstocks.
