About Nancy Millis

Nancy Millis didn’t set out to become a scientist. During the Second World War, she worked for CSIRO testing the strength of different types of wood for aircraft construction. This experience led her to study agricultural science, where she developed an interest in botany and microbiology.

Her PhD research focused on cider fermentation. She investigated why and how certain bacteria caused cider to spoil. Millis discovered that a type of bacteria, similar to yeast, released chemicals that altered the taste of the cider.

With her expertise in bacterial processes, along with extensive work in environmental and wastewater management, Millis became a leading figure in industrial microbiology and wastewater treatment.

Listen to Emeritus Professor Nancy Millis

Emeritus Professor Nancy Millis talks about the importance her parents placed on education.

Emeritus Professor Nancy Millis talks about her education, rational thinking and why it is healthy to be critical of machines.

Emeritus Professor Nancy Millis talks about how she became interested in the study of bacteria and fermentation.

Emeritus Professor Nancy Millis talks about the British cider industry and her work with bacteria. Millis talks about the scientific process and transfer of knowledge from her previous studies.