Could you provide some information about yourself and your scientific background, including previous studies and degrees you have obtained?

I’m Aubrey from North Borneo, Malaysia. I graduated with a bachelor’s and master’s in agricultural science from the University of Malaysia Sabah. I also worked as a research assistant at a mycology laboratory and as a tissue culture technician at a start-up.

Could you describe your scientific research and previous projects, listing your key expertise and skills?

While working at the biotechnology start-up, I learned to perform tissue culture, designing hatchery systems and ocean nursery prototypes for seaweed. In the project carried out during my MSc, I successfully valorised oil palm wastes as a substrate for growing mushrooms with improved agronomic performance and nutritional value. During my MSc studies, I gained the following skills: mushroom cultivation, physicochemical analysis, proximate analysis, and statistical analysis. While working as a research assistant in mycology lab, I assisted students on fungal-related projects and gained skills in sample collection, fungal isolation, culture maintenance, and molecular technique.

What was the motivation for joining the Eco2Wine project?

My mom’s winemaking experience inspired me to join the Eco2Wine project. It has prompted my interest in learning about the science behind winemaking. I believe this is a great opportunity to shape my future as a successful researcher with a multidisciplinary skillset and take me one step closer to my career goal.

What is the motivation and aim of your PhD project?

My project aims to map the microbial diversity from various EU regions using non-oenological environments as a control and to optimise conservation protocols. We also aim to propose a solution for biodiversity governance within the committee for biodiversity preservation of the Umbria region and the National Plan for Agricultural Biodiversity of the Italian Ministry of Agriculture.

Could you write a few sentences about yourself, your hobbies, and your interests?

I embrace challenges as opportunities for growth. When not working in the laboratory or writing scientific papers, I enjoy good food with good company, trying out new recipes, listening to music or hiking.