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WiSAN STEM Sensations

Join us in celebrating the remarkable accomplishments of women in the cheese industry, featuring a special guest from the wine sector, at��STEM Sensations��with the��Women��in��STEM Alumni Network (WiSAN). We��invite you to join us in tasting some of the finest��dairy and wine products, bought to you by the women who play pivotal roles in their creation. Your ticket��will include tastings of showcased products, as well as complementary beverage service and appetisers.

WiSAN represents and connects more than 17,000 alumni. We place a strong focus on developing a supportive, diverse and��inspiring community.��Everyone, not only WiSAN members, are��invited to network and connect with like-minded peers from across the STEM community to celebrate the amazing��women showcased at STEM Sensations.

Tickets are strictly limited,��register now��to avoid disappointment.

Date:��Friday 6 September
Time:��6.00 pm to 8.30 pm
Location:��Nexus 10 Building Foyer, The ���˴�Ƭ, North Terrace Campus ().
Cost:��$40 per person (GST inclusive),��
RSVP:��By 9am Friday 30 August,��unless sold out prior
Contact:��Alumni Relations��alumni@adelaide.edu.au��or +61 8 8313 5800

The amazing presenters are:

Kim Sparks, Quality Manager at Udder Delights����

Kim Sparks is a dedicated and experienced Quality Manager at Udder Delights, a renowned dairy products company. With a Bachelor of Applied Science (Food Science and Technology) and a passion for excellence, Kim is a key part of team that ensures every product meets the highest standards of quality and food safety. ��

Gina Dal Santo, Lecturer at TAFE SA��

Gina Dal Santo, is a distinguished lecturer at TAFE SA, where she teaches a variety of subjects, including Food Science and Nutrition, and Food Technology, with a special focus on cheesemaking. She played a pivotal role in establishing the Artisan Cheese Making Academy of Australia in 2012. She now divides her employment between TAFESA and Say Cheese Wholesale as Manager of quality. Gina is a recipient of the Dairy Industry Association Manufacturing Scholarship in 2011 and Winston Churchill Fellowship in 2015. Was awarded VET teacher of the year 2019 and also received two service awards, The John Bryant Memorial Award 2022 for outstanding service to the dairy industry and the Brenton Higgins Memorial trophy 2023 for exceptional service to the dairy industry. Gina judges dairy around Australia and internationally.��

Claire Ellks, Quality Assurance Officer at La Casa Del Formaggio��

After Claire finished her Bachelor and Honours in Food Science and Technology in 2010, she began working full-time as a Quality Assurance Officer at La Casa del Formaggio at in 2011. For the past 13 years, she has focussed on elevating food safety and quality controls in adherence to ever-evolving regulatory and customer standards. She has witnessed the business rapidly grow from a small family-owned operation to a new state of the art facility that employs over 150 people.  ��

Alexandra Wardlaw, Head Winemaker at Kirrihill Wines��

Alexandra Wardlaw is a trained winemaker born and bred in Champagne. Her knowledge in wine production was exceptional and acquired over 10 years working with wineries across the globe in Champagne, Provence, Napa Valley and Clare Valley.�� She is the winemaker at Kirrihill Wines and also a Champagne communicator with her side business “Champagne with Alex”. She is very involved in the wine show circuit, including being an esteemed member of the Clare Wine Show Committee and judges as an associate at national and regional Australian wine shows.������

Rachael Stacey, Head Cheesemaker at Paris Creek Farms��

Rachael Stacey has worked in fermentation for the past 15 year. Working with fermented products from dairy, vegan cheese and kombucha (fermented tea). Rachael completed Cert 3 in Food Processing Artisan Cheese in 2012. Rachael’s interest initially started in 2010 when she completed a one week cheese making course at Tafe SA to value add her family dairy farming business. However, Rachael started working at Paris Creek. Over the 8 years at Paris Creek she gained experience from maturation, wrapping cheese to head cheese maker. In 2018 she finished her time at Paris creek as head of cheese. In 2019 Rachael joined the team at Mojo Kombucha leading the fermentation team. Running daily operations and NPD (New Product Development). Rachael was sort out by a vegan cheese company in Barossa Valley to help take their product from NPD to commercial production. This company has now been sold to USA investors. In 2023, Rachael was the contacted by a Maggie Beer board director to join the Paris Creek team to work on upcoming cheese projects and training with the cheese team.��

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The ���˴�Ƭ Waite Campus Wine
If you are interested in wine you can also purchase wine from the ���˴�Ƭ's Waite campus from their new online shop��