Borderline Personality as Social Phenomena. Mental disorders attract social stigma and those diagnosed are widely misunderstood. This project aims to collect and analyse accounts of people living with Borderline Personality Disorder (BPD) - mainly women - and perspectives of social support practitioners. The intended outcome is to provide a sophisticated understanding of BPD as a social phenomenon, develop sociological evidence based on lived experiences and generate Australian digital resources ....Borderline Personality as Social Phenomena. Mental disorders attract social stigma and those diagnosed are widely misunderstood. This project aims to collect and analyse accounts of people living with Borderline Personality Disorder (BPD) - mainly women - and perspectives of social support practitioners. The intended outcome is to provide a sophisticated understanding of BPD as a social phenomenon, develop sociological evidence based on lived experiences and generate Australian digital resources including narratives of BPD, creative outputs and practitioner perspectives. The anticipated goal of this project is to inform policy and community responses addressing stigma and marginalisation, and the improvement of social support for those affected by BPD.Read moreRead less
Protein biosensors for detecting smoke exposure of grapes. Bush fires and controlled burns that take place in the vicinity of vineyards can lead to grape contamination with tasteless phenolic glucosides. Their hydrolysis during wine making leads to “smoke taint” – an unpleasant medicinal taste that can render wine undrinkable. We will apply a combination of organic synthesis, protein engineering and directed evolution to develop protein-based biosensors of phenolic glucosides. These biosensors w ....Protein biosensors for detecting smoke exposure of grapes. Bush fires and controlled burns that take place in the vicinity of vineyards can lead to grape contamination with tasteless phenolic glucosides. Their hydrolysis during wine making leads to “smoke taint” – an unpleasant medicinal taste that can render wine undrinkable. We will apply a combination of organic synthesis, protein engineering and directed evolution to develop protein-based biosensors of phenolic glucosides. These biosensors will be used to devise a simple portable colorimetric test that can be performed in the vineyard or the winery. The ability to rapidly determine the level of grape contamination with phenolic glucosides would give Australian wine growers and wine makers a powerful tool to mitigate the effects of bushfires.Read moreRead less