Liang Jiang obtained her Bachelor degree of environmental science doubled with petroleum engineering at China University of Petroleum (Beijing) in 2016, and her Master degree of chemistry science at University of New South Wales focused on capturing circulating tumour cells in blood and microscopy and mass spectrometry analysis.

She joined NWGIC in 2020 for her PhD working with Prof. Leigh Schmidtke. Her current project aims to quantify fungal-off flavours prior to grape harvest using a rapid and direct method. This project is funded by the ARC Training Centre for Innovative Wine Production.

Specialisation: Analytical chemistry

Focus area: Mass spectrometry, pathogen detection

Fungal related off-flavours lead to economic loss in wine and grape production. To eliminate such loss, a rapid method to identify the grape infection at an early stage is necessary. In this project, low temperature plasma and photo ionisation will be integrated as a new ion source for mass spectrometry to detect grape pathogen biomarkers.