Viewing entries tagged with 'asm'
It's been great fun being your ASM communications ambassador for the last two weeks! I've learned a lot and had a great time talking to some of Australia's ECR and PhD researchers! I hope I've kept you as entertained as our previous ASM Communications ambassadors. I'm really looking forward to seeing what our next ambassadors will do! I can be found on twitter by searching @msmicrobiocode and would welcome any micro (or other) chat with you all!
Coming towards the end of my role as your ASM Communications ambassador for the last two weeks I thought I would like to share some mini-interviews I've been very fortunate to conduct with talented early career and postgraduate researchers located throughout Australia at both regional and metropolitan campuses/institutes. Their projects are fascinating and they're all at different stages in their work in the areas of wastewater microbiology, virology, bioinformatics, environmental microbiology and more!
Entering into the workforce in Australia as a young scientist can appear to be an incredibly daunting task. There is an ever increasing competition for resources & grants, there is no Science Minister and a lot of very experienced individuals have moved from the public sector to the private. The speed of innovation is growing at an exponential rate & it is our job to not only keep up, but to gain all the experience necessary to compete for that first job.
Andrew Cameron is a science communicator & microbiologist working within the food and beverage industry. He completed his degree in Technology Innovation at the Queensland University of Technology graduating with first class honours before co-founding a consulting & events company, Macaron Creative. He has presented on microbial terroir & sustainable cuisine at the International Food Studies Conference and The Australian Gastronomy Symposium, presented at the Queensland Museum & Museum of Tropical Queensland & has helped organise events for Inspiring Australia & National Science Week over the last four years. He has also worked with the Smithsonian Tropical Research Institute in Panama, attended the MAD Symposium in Copenhagen & contributed to a segment on ABC’s Catalyst.
Recently basing himself in Adelaide, Andrew has been able to attain a more hands-on working knowledge of the microbiology of wine-making, cheese production, soil health & food safety. He is particularly interested in looking at the complexities of wild fermentation, the gut microbiome, future foods & strategies for commercialising sustainable technologies. In his spare time he makes wine, vinegars, koji, kombucha & lacto-ferments in a small laboratory he hast put together under a restaurant he assists.