Rate My Professor Paul Kilmartin

Kilmartin’s primary research focuses on electrochemistry and wine chemistry, utilizing electrochemical sensors to monitor oxidation-reduction processes in wine maturation, antioxidants, conducting polymers, and antimicrobial materials for food packaging. He leads a $9.8 million five-year Endeavour Fund project (2023), collaborating with Auckland University of Technology, Scion, and University of Canterbury, to convert grape marc into high-value products like foods, papers, and pharmaceuticals. As Deputy Director of the Centre for Green Chemical Science, he promotes sustainable innovations. Elected a Ngā Ahurei Fellow by Royal Society Te Apārangi in 2023, his over 150 publications, including recent articles in Food Chemistry (2024) on Pinot Noir phenolics and Sauvignon Blanc alternatives to SO2, and in Advanced Functional Materials (2023) on supercapacitors with antimicrobial properties, have accumulated more than 13,000 Google Scholar citations, significantly impacting New Zealand’s wine industry through enhanced understanding of varietal flavors and sustainability.