Jeffrey E. Plowman received his bachelor's degree with Honours in Chemistry from Massey University in 1975 and his doctorate in Chemistry from Massey University in 1980. He is a biochemist with a fascination for how protein structure affects its biological function, particularly as applied to keratins. He is also passionate about wool and finding new uses and products for the wool industry. He gained a Ph.D. from Massey University based on his studies of human lactoferrin. Since then, he has worked as a food analyst with the Department of Scientific and Industrial Research and studied casein peptide structure by 2D-NMR at the New Zealand Dairy Research Institute. He then moved to the Wool Research Organization of New Zealand to study the application of proteomics to the keratin proteins of wool and is currently employed by AgResearch in the general application of proteomics to animal products.
Bin Tian received his B.Sc. and M.Sc. from Huazhong Agricultural University, Wuhan, China, and his Ph.D. from Lincoln University, Lincoln, New Zealand. Currently, he is a member of the Faculty Postgraduate Committee and a member of the Faculty Learning and Teaching Committee at the Faculty of Agriculture and Life Sciences, Lincoln University. His research bridges the disciplines of wine science and microbiology. His early research examined pathogenesis-related proteins in grapes and wines, and his current research is tripartite, examining the following: (1) macromolecules in grape and wine, including proteins and polyphenols; (2) wine yeasts and lactic acid bacteria, and their relevant metabolites of importance to wine quality; and (3) utilization of winery waste, e.g., grape pomace. His research is closely engaged with the industry. A number of his current research projects are collaborated with local wine industry partners with the aim to solve key practical issues in wine production and contribute to new knowledge of making quality wine.
Stephen L. W. On received his B.Sc. from the University of East London, London, United Kingdom, and his Ph.D. from Central Public Health Laboratory/Open University, United Kingdom. Currently, he is a professor of Microbiology in the Department of Wine, Food, and Molecular Biosciences at Lincoln University in New Zealand. His research areas encompass microbiological food safety and microbial aspects of winemaking, underpinned by studies in diagnostic methods and bacterial taxonomy. His work aids basic research (e.g., genomics and virulence studies), public health (disease and outbreak diagnostics), and wine improvement (characterization of winemaking/spoilage microbes). His current research includes spectral methods for food quality and safety; foodborne pathogens, including the CHRO (Campylobacter, Arcobacter, Helicobacter, and related bacteria) group; Vibrio and Yersinia spp.; comparative genomics in taxonomic studies; characterization of winemaking yeasts for commercial advantage; and influence of the microbiome on wine character.
