What do you do in the world of Higher Degrees by Research?
My role in the Office of Graduate Research is to coordinate higher degree research admissions.
The admissions team engages with prospective students and supervisors about admission requirements and the application process, as well as supporting them through the application, admission and enrolment processes. We work closely with colleagues in the Colleges, International Office and Student Finance and Scholarships Office as well as other areas of Flinders to coordinate many ‘behind the scenes’ processes.
A key role of mine is to maintain the integrity of Flinders University’s Higher Degrees by Research by ensuring applications are assessed fairly fair and meet international expectations.
The best part of your job?
Returning to a centralised role means I’m connecting with students and staff across the breadth of our university’s research areas, which is so inspiring.
With a background in research and research support roles across visual arts and design, social and organisational psychology, intelligence analysis, telecommunications… I feel at home helping people at the beginning of their research journey in any field.
Your favourite holiday destination?
Middle Earth, Dorne, even Atwood’s Gilead – latterly I’ve relished rediscovering armchair travel.
It’s inexpensive and you don’t have to decide what to pack. COVID-19 restrictions have made me really appreciate that travel is a privilege. I have been fortunate to have adventures around the globe but I am also fortunate to have a safe home.
If I had to pick a favourite spot, spending time in a coastal rainforest is a destination of choice for me. Cape Tribulation is just beautiful.
Your favourite Cuisine?
Is chocolate a cuisine? But seriously, I love the Central Markets precinct for the amazing choice of fresh produce and variety of eateries. I can’t get enough, and I am there as many Saturdays as I can manage.
I have favourite dishes rather than cuisines, like a bowl of pho for breakfast, nasi lemak or okonomikayi for lunch, a thali dinner, pastizzi for a picnic, gelati for dessert.
I try to do these dishes justice at home but my best efforts are rewarded cooking a tajine. Or making Vegemite toast.