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I am a medicinal chemist and postdoctoral research fellow at the University of Queensland, Australia, where I obtained my BSc (Hons) with a major in organic chemistry in 2011. Following this, I worked at the Institute for Future Environments and later the Centre for Tropical Crops and Biocommodities at QUT, where I gained experience in analytical chemistry, as well as molecular biology and genetics. In 2015, I returned to UQ to begin my PhD in the design and synthesis of novel antifungals targeting invasive infection under the supervision of Prof. Craig Williams and Prof. Luke Guddat, which I completed in 2019. Since this time I have worked at the School of Chemistry and Molecular Biosciences as a Postdoctoral Research Fellow under the supervision of Prof. Craig Williams, Prof. Avril Robertson, and now Prof. James De Voss. Broadly, my research interests lie in the pursuit of drug design and development campaigns addressing difficult or under-researched clinical concerns, and in particular, the use of novel bioisosteric approaches to improve drugability and drug efficacy.

More recently, I have developed an interest in Australian mushroom species. Very little recorded knowledge on our endemic mushrooms species exists. My research in this space seeks to characterise the genetic and molecular features of Australian wood rot mushrooms, which are critical players in maintaining and restoring the health of our unique forests ecosystems. With this information we aim to better understand our fungal biodiversity and the ecological roles they play, and to explore their potential as a platform for the identification of new drug molecules.

I work at the interface of sensory science and analytical chemistry to understand how food production, processing and environmental conditions influence food quality, provenance, authenticity and consumer perception. My research supports agrifood industries, including meat, seafood and broader food production sectors, by linking measurable chemical changes with sensory attributes such as flavour, aroma, texture and appearance.

I am interested in partnering with producers, processors, industry bodies and technology providers to evaluate how different growing, treatment, feeding, farming, harvesting or processing methods affect product quality and consumer perceptibility. This includes industry trials focused on climate-smart crops, sustainable production systems, improved animal and seafood production methods, provenance claims and product differentiation. My goal is to help translate scientific measurement into practical insights that support innovation, product integrity and consumer confidence.