Andrew C Clark

Biography

Dr Andrew Clark was raised in Dunnstown and attended St Patrick's College in Ballarat. He attended The University of Melbourne, completing his Bachelor of Science (Hon.) in 1996. Andrew began his PhD in chemistry at The University of Melbourne in 1997 during which time he was a visiting researcher at the Wagga Wagga Campus of Charles Sturt University (1998). After completing his PhD in 2001, Andrew joined Charles Sturt University as a Post Doctorate Fellow. His research involved investigations into the mechanism of oxidative browning of white wine as mediated by copper (II) and ascorbic acid. Part of this research was performed with the INRA in Montpellier, France. In 2003 Andrew was appointed as Lecturer in the School of Wine and Food Sciences and was coordinator of the Bachelor of Applied Science (Wine Science) course from 2006 to 2010. In 2008, Andrew became a Senior Lecturer. In 2015/16, Andrew was the coordinator of the Honours courses within the School of Agricultural and Wine Sciences, and also coordinates the research project subjects within the Masters of Oenology and Viticulture. Andrew is interested in various topics associated with wine oxidation, metal speciation measurements, electrochemistry and general wine chemistry.

Research Interest

The consumption of oxygen by wine