David Jeffery

David Jeffery serves as Associate Professor in Wine Science at the University of Adelaide's School of Agriculture, Food and Wine, bringing a unique perspective shaped by his early career as a chef and subsequent transition to wine chemistry. After completing his PhD in Organic Chemistry at Flinders University, he joined the Australian Wine Research Institute, where he developed his expertise in grape and wine science. His research focuses on aroma, flavor, and polyphenol chemistry, particularly investigating volatile sulfur compounds in wine and their precursors in grapes. His co-authored textbook "Understanding Wine Chemistry" has become an essential resource for wine science students and industry practitioners worldwide. Recently awarded a 2022 Distinguished Alumni Award from Flinders University, he has expanded his teaching to include a unique "Fundamentals of Spirit Production" course for craft distillers. His current research interests include exploring zero-alcohol wines and their chemical implications, while maintaining his commitment to public science communication through events like Science Alive and Science in the Pub. His contributions to wine chemistry earned him the Peter Alexander Medal in 2015 from the Royal Australian Chemical Institute for excellence in analytical chemistry.