Farhana is a Science Group Leader of Biological Chemistry and Bioactives at Plant and Food Research, New Zealand, where she oversees four different teams located in five different sites across the country. After completing a Ph.D. in plant and microbial metabolomics from the University of Auckland in 2013, she joined Plant and Food Research to work on a project to develop fermentation technologies for the production of lower-alcohol wines. Over the last 10 years, she has contributed to some pioneering works on the application of targeted and untargeted metabolomics in grape and wine research. Her current projects focus on the development and optimisation of metabolomics, lipdomics, and flavoromics and imaging approaches using mass spectrometry, mainly to study yeast metabolism, linking to fermentation outcomes, and also to understand plant systems. She is also involved in a programme that is investigating the impact of biodiversity and ecosystem services in horticultural systems. In addition, she is collaborating with different national and international research groups to develop flavoromics approaches to be used for the production of premium quality fermented food products and also to identify new flavour traits in fruits.