基本信息
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个人简介
Full-time Researcher since 1 January 2009 and Qualified to Associate Professor from April 2016 for Food Science and Technology AGR/15 scientific sector at Università Cattolica del Sacro Cuore.
Teaching at the Università Cattolica del Sacro Cuore
Appointed on course professor of “Advances in Enology” at Viticulture and Enology specialization of the MSc Degree in Agricultural Science and Technology.
Appointed on course professor of "Applied Enology" and "Processes in Winemaking" for the MSc and the first level Degrees in Food Science and Technology.
Responsible of "SensoryLab" laboratory for sensory analysis of Università Cattolica del Sacro Cuore.
Supervisor and co-supervisor of thesis for the MSc, the Degrees in Food Science and Technology, in Agricultural Science and Technology and for the MEM.
Tutor for the PhD students of the Agrisystem PhD School.
Training
Ph.D. in "Food Biotechnology" with Doctoral project on the Role of Oxygen in Winemaking in 2005.
Laboratoire de Chimie Appliquée, Faculté d'Oenologie, Université Bordeaux2 (supervisor prof. Ives Glories), in 2001
Degree cum laude in Food Science and Technology on July 15, 1999.
Main Researches
Projects on wine proteins, colloids, polyphenols, and tartrates.
Projects for optimizing use and dose of enological adjuvants.
Projects for implementing new plants and technologies in red winemaking.
Projects on closures for wine bottles: cork and new materials.
Projects on sensory impacts of alcoholic beverages and related manufacturing.
研究兴趣
论文共 138 篇作者统计合作学者相似作者
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FOOD RESEARCH INTERNATIONAL (2024): 113826-113826
FOOD AND BIOPROCESS TECHNOLOGYno. 2 (2024): 384-395
International Journal of Food Science (2024): 4863035-4863035
Foods (Basel, Switzerland)no. 6 (2023): 1196-1196
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2023)
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