It was in 1985, at the tender age of 14 years-old that Roger started his career in fermentation. With his discovery in the Encyclopedia Brittanica that alcohol was made by the activity of yeast upon sugar, and access to large quantities of fruit at the farms where he worked, he created a sparkling raspberry wine. Quite likely it was the popularity of this drink amongst his peers that ultimately led him to continue down the fermentation pathway. Whatever the case, it seems that by year 12 his life path was set, as his first formal scientific experiment was determining the effect of temperature upon the respiration rate of yeast. He went on to study a Bachelor in Agricultural Science (Honours) at the University of Tasmania, attaining a high distinction in microbiology. He was subsequently employed in bacterial enzyme manufacture, plant pathology, water testing, respiratory microbiology, and food microbiology.