How does malt and yeast interactions effect Whisky and new make spirit flavour.

About the research project

The distinctive flavour of single malt whisky results from a series of interconnected biological and chemical processes that begin during fermentation and evolve throughout maturation. While malt composition and yeast selection are both known to affect spirit character, their combined effects remain poorly understood.

This PhD project will investigate how different malt and yeast combinations influence flavour development in Australian single malt whisky. Using pilot-scale production and advanced analytical and sensory techniques, the project will track flavour formation from fermentation through to mature whisky.

The outcomes will help distillers better understand the drivers of product quality and provide new opportunities for innovation, consistency and product differentiation in Australia's growing premium spirits sector. The project offers training in fermentation science, analytical chemistry, sensory evaluation and food innovation, with strong opportunities for industry engagement.

Alternate location

Deviant Distillery, Burnie, Tasmania

Primary supervisor

Meet Doctor Naomi Vinden

Funding

Applicants will be considered for a Research Training Program (RTP) scholarship or Tasmania Graduate Research Scholarship (TGRS) which, if successful, provides:

• a living allowance stipend funded by University of Tasmania of $34,315 per annum for 3.5 years
• a tuition fees offset covering the cost of tuition fees for up to four years (domestic applicants only)

A tuition fee offset may be offered to eligible international applicants following competitive assessment 

As part of the application process you may indicate if you do not wish to be considered for scholarship funding.

Other funding opportunities and fees

For further information regarding other scholarships on offer, and the various fees for undertaking a research degree, please visit our Scholarships and fees on research degrees page.

Eligibility

Applicants should review the Higher Degree by Research minimum entry requirements.

Ensure your eligibility for the scholarship round by referring to our Key Dates.

Additional eligibility criteria specific to this project/scholarship:

• Honours or Masters in agriculture, food science, fermentation science ore related discipline
• English language score must be above minimum entry requirements for this project

Selection criteria

The project is competitively assessed and awarded. Selection is based on academic merit and suitability to the project as determined by the College.

Additional essential selection criteria specific to this project:

Applicants should possess:

• A degree in food science, chemistry, biochemistry, microbiology, biotechnology, fermentation science, agricultural science, chemical engineering, or a related discipline.
• Demonstrated understanding of scientific research methods and experimental design.
• Strong written and verbal communication skills.
• Ability to work independently and as part of a multidisciplinary research team.
• Demonstrated data analysis and problem-solving skills.
• Interest in food and beverage innovation, fermentation processes, or flavour chemistry.

Additional desirable selection criteria specific to this project:

• Demonstrated experience in distilled spirits production or fermentation-based food and beverage industries will be highly regarded.
• Driver's license.

Application process

1. Select your project, and check that you meet the eligibility and selection criteria, including citizenship;
2. Contact Doctor Naomi Vinden to discuss your suitability and the project's requirements; and
3. In your application:
   • Copy and paste the title of the project from this advertisement into your application. If you don’t correctly do this your application may be rejected.
   • Submit a signed supervisory support form, a CV including contact details of 2 referees and your project research proposal.
4. Apply prior to 1 March 2027.

Full details of the application process can be found under the ' How to apply ' section of the Research Degrees website.

Following the closing date applications will be assessed within the College. Applicants should expect to receive notification of the outcome by email by the advertised outcome date.

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