Endings and beginnings

Endings: of my PhD, of my research project on wine-industry science communication, of my time in New Zealand.

Beginnings: of a research fellow position at the University of Edinburgh, of new work on human-yeast interactions in synthetic biology, of my time in Scotland.

I’m no longer a few hours away from the fine wine-growing regions of Central Otago, Canterbury, and Marlborough. On the other hand, I’m a few hours (by air, at least) from the fine wine-growing regions across Europe and the southern UK, and a few steps away from wine purveyors with selections the likes of which I haven’t seen in years. I consider this a fair trade. The difference might even make up for not having a superb beach just outside my front door, though maybe I’ll withhold judgment on that one.

If you’re interested in synthetic biology, human-yeast collaboration and co-evolution, or if you’re in the UK and would like┬áto strike up a conversation about other vinous or yeasty topics, feel free to contact me at erika(dot)szymanski(at)ed.ac.uk.

5 thoughts on “Endings and beginnings

  1. Erika – quite an exciting time for you and many congratulations for completing your Ph.D. I do hope you can continue your blog posts although I’m sure your work load has increased exponentially, if that’s possible after what you’ve been doing. I’m not a scientist at all but have enjoyed you opening many doors into the “scientific” side of wine. Best wishes and good fortune.

    • Thanks, Dave! It may take me a bit to settle into new patterns here, and you’re right about being busy, but I definitely hope to keep writing. Too much interesting stuff going on in and around wine science not to!

    • Thanks, Jack! I can say that it’s looking increasingly likely that what I’m doing now will probably generate a book about how humans live and work with Saccharomyces cerevisiae. We’ll see where that goes, and I certainly plan to keep up the more ordinary wine writing in the meantime.

  2. Congratulations, Erika, on having received your Ph.d. I enjoy reading your articles. I see from the one published on May 17th about leafroll disease that you’re continuing your writing. Bravo!
    Since you’re going to be in Scotland, where the beer (and, of course, the whiskey) is quite good, you might consider devoting some of your research time to beer fermentation. Although it concerns bacteria, and not yeast, there are some brave souls who are making craft beer using bacterial samples obtained from belly buttons and other parts of the body http://goo.gl/y1vn1U .

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