We often direct our questions and expect answers from our “educators”. But today, the Vineyard of the Future will explore the individuals behind the Science – “learners” who will be asking the questions and seeking the answers. As such, here is our first part on what “maketh” a PhD candidate at the University of Melbourne (UoM), specifically in the science of beer, wine, and chocolate! Claudia Gonzalez Viejo Sensory Science The effect of bubble formation within carbonated drinks on the brewage foamability, bubble dynamics, and sensory perception by consumers In narrating her journey into a PhD… Just before I finished my Master of Food Science at UoM, and after listening to suggestions from my supervisor Dr Sigfredo Fuentes, I decided to apply for a…