Scientific committee

F. MattiviFulvio Mattivi - University of Trento and Fondazione Mach, Italy (Conference President)

Professor of Food Chemistry at Department of Cellular, Computational and Integrative Biology (CIBIO) and the Centre Agriculture Food Environment (C3A) of the University of Trento. Also affiliated to the Research and Innovation Centre of Fondazione Edmund Mach in San Michele all'Adige, Italy.
His main research activities are towards investigating the presence, metabolism and reactivity of several classes of organic compounds, from the analytical, technological and nutritional point of view. His research interests have been directed towards the development of metabolomics protocols based on mass spectrometry, and of their application to biochemical studies in the fields of wine science, food science and nutrition.

SCLiz Waters - Wine Australia, Australia (Chair of the SC).
Liz is the General Manager–Research, Development and Extension at Wine Australia. Her experience spans active research, research management, board directorship, scientific editing and post-graduate student supervision. Liz holds a PhD in Plant Science from the University of Adelaide and has published more than 150 articles including book chapters, journal papers, and technical reports.




ArlorioMarco Arlorio - Università del Piemonte Orientale, Italy (EuChemS Food Chemistry Division).
Full Professor of Food Chemistry at DSF, Università del Piemonte Orientale (Novara, Italy); member of the Food Chemistry Inter-Divisional Group Board, Italian Chemical Society (Rome); Past-Chair of the Food Chemistry Division, EuCheMS (Bruxelles, B); member of the Scientific Advisory Committee within ILSI Europe (Bruxelles, B).
Main research topics are focused on food quality and food safety assessment, particularly regarding the developing of new analytical methods for the food profiling/characterization. Principal fields of interests: food authenticity and traceability; detection of hidden ingredients in food (mainly allergens); bioactive compounds in food/food ingredients (particularly polyphenols); ingredient design (particularly starting from the valorization of food by-products); stability of food ingredients and shelf life; thermal impact and neo-formed compounds in foods. Main interests on grape (Vitis vinifera), wine and alcoholic beverages: i) analytical methods useful to track hidden allergens in wines; ii) isolation and formulation of high-value bioactive compounds from grape by-products (mainly antioxidants and prebiotic oligosaccharides); bioactive compounds in wine (biogenic amines, histaminol); iii) authentication and traceability of wines and alcoholic beverages.

V. CheynierVeronique Cheynier - INRA, Joint Research Unit Sciences for Enology, France
She is an INRA senior scientist working at UMR Sciences pour l’Oenologie (Joint Research Unit Sciences for Enology, Montpellier, France). Her research is devoted to the structure of polyphenolic compounds and particularly tannins, their analysis, their biosynthesis in plants and reactions in plant transformation products, and their influence on the quality of foods and beverages, especially wine. She authored over 180 articles in international scientific journals and numerous technical articles and book chapters.



A. ClarkAndrew Clark - Charles Sturt University , Australia
He is a Senior Lecturer at Charles Sturt University (Wagga Wagga, Australia) and Senior Researcher with the Australian National Wine and Grape Industry Centre (NWGIC). As well as lecturing in the suite of Wine Science and Viticulture courses at Charles Sturt University, he has delivered lectures as part of the International Vintage Masters (Groupe ESA) in Valencia (Spain), Budapest (Hungary), and Angers (France). He completed his undergraduate and PhD studies at The University of Melbourne and commenced his position at Charles Sturt University in 2001. His research interests include general wine oxidation/reduction chemistry, compositional measures of wine, metal speciation/fractionation techniques and their application to predict the metal-induced spoilage of wine, the impact of light on wine and the use of ascorbic acid in wine.

S. EbelerSusan E. Ebeler - University of California, USA
Professor in Viticulture and Enology and Associate Dean for Undergraduate Academic Programs in the College of Agricultural and Environmental Sciences at the University of California, Davis. Her research focuses on flavor chemistry and analysis of grapes and wines, authentication of foods and beverages, and understanding the health effects of grape and wine components. At UC Davis she teaches a graduate level course on Flavor Chemistry and introductory courses in winemaking and wine analysis.



T. EscribanoMaria Teresa Escribano - Universidad de Salamanca · Department of Analytical Chemistry, Nutrition and Bromatology, Spain
She is full professor of Food Science and Nutrition at Faculty of Pharmacy, University of Salamanca (Spain), where she he is the director of the Msc in Oenolgy and Adaptation to Climate Change. Her research activities are focused on the study of the chemistry of polyphenols, extraction and analysis, structural characterization, synthesis, and their influence on the sensory properties (mainly color and mouthfeel) of foods and beverages, especially wine. She has co-authored more than 100 articles in international scientific journals.


SCBruno Fedrizzi - University of Auckland, New Zealand
Mass spectrometry based techniques are used for structure elucidation and the development of analytical methods to quantify molecules of biological and/or technological interest. Main area of research is the study of the secondary metabolites in grape and wine (cf Wine Science Programme), even though current projects on honey, dairy products, etc. are currently undergoing. Strong collaborations with David Barker allow to extend this field of research to the total synthesis of the molecules of interest. These projects are developed to gain fundamental knowledge on the biosynthesis of these compounds in natural products and to provide important applicable insight to several NZ industry sectors.


A. MarchalAxel Marchal  - University of Bordeaux, Institute of Vine and Wine Sciences, France
Axel Marchal is currently full professor of oenology at lnstitute of Vine and Wine Sciences of Bordeaux University. After studying chemistry in Ecole Normale Supérieure in Paris, he joined Research Unit of oenology in Bordeaux fora PhD under the supervision of Pr Denis Dubourdieu. His mains research topics concern chemistry of taste-active compounds and key odorants involved in wine aromatic identity. He develops combined strategies using separation techniques, sensory analysis and LC-MS non-targeted screening to isolate and identify chemical markers of wine taste and odours.


C. MauryChantal Maury - ESA, INRAE Groupe Ecole Supérieure d'Agricultures, France
She is researcher/lecturer in Groupe ESA and is the head of the International Vintage Master. Her research focusses on the impact of certain conditions (terroirs, noble rot, vineyard management) on the quality of grapes. This quality is mainly based on the phenolic compounds content, but also on the texture and the sensory characterization of the berries. She teaches at master level courses on phenolics and grape and wine analyses. She is a scientific expert of OIV.



Álvaro Peña-NeiraÁlvaro Peña-Neira - University of Santiago, Faculty of Agronomical Sciences, Chile
He studied agronomy engineering at the Catholic University of Valparaíso (Chile), and got a PhD in Food Science and Technology at the Polytechnic University of Madrid (Spain). He is a Full Professor of Enology at the University of Chile, Faculty of Agronomical Sciences (Santiago de Chile), where he is the leader of the research group in enology and viticulture. His research is mainly focused on grape and wine phenolics in relation to viticulture practices, grape maturation, vinification, sensory and wine ageing. He teaches at master level courses on phenolics and grape physiology in Chile and Argentina.



SCDoris Rauhut  - Hochschule Geisenheim University, Germany
She is Professor at the Hochschule Geisenheim University and vice-chair of the Department of Microbiology and Biochemistry. Her research mainly focuses on yeast and lactic acid bacteria metabolism during wine making, in particular on the formation and analysis of aroma-active volatile compounds, to optimize and improve fermentation processes and their control. In the field of flavor research, she turned her attention to the impact of volatile sulphur compounds on wine quality. Additionally her research is centered on the effect of global climate change on the typicality of wines and their ageing potential in joint national and international cooperations. She was member in several EU research project consortia and project leader of several work packages.

J. RicardoJorge M. Ricardo da Silva - University of Lisbon, Instituto Superior de Agronomia, Portugal
He studied agro-industries engineering at University of Lisbon (/nstituto Superior de Agronomia), and gota PhD in Sciences Agro-Alimentaires in Eco/e National Supèrieure Agronomique de Montpellier (now rtnstitut Agro Montpellier), and /atter got an Habilitation at the University of Lisbon in the same field. He is a Full Professor of Enology at the University of Lisbon, lnstituto Superior de Agronomia (ULisboa/lSA), Portugal, where he is the responsible of the PhD in Food Science and Engineering and representative of the Vinifera EuroMaster (Msc in Viticulture and Enology) in Portugal. His research is mainly focused on grape and wine phenolics in relation to viticulture practices, grape maturation, vinification and wine ageing; wood utilization. Associated Editor tor OENO-One. He is a/so member of the Board of Directors of Portuguese Oeno/ogist Association (APEV).

S. RochaSílvia M. Rocha - Aveiro University, Portugal
Sílvia M. Rocha is Assistant Professor in the Chemistry Department of Aveiro University. She got a degree in Pharmaceutical Sciences (Pharmacy Faculty, University of Coimbra) and a PhD in Chemistry (Aveiro University). Her research mainly focuses on the characterization of plant raw materials, including grapes and wines, for the prospection of bioactive compounds, and understanding them from the analytical, technological and sensorial point of view. The development of analytical platforms to in-deep characterize Portuguese grape varieties and factors that modulate wine making process are within her expertise’s. More recently, her interests are also devoted to the use of advanced chromatographic methodologies for metabolomics purposes (yeast, plant and body fluids metabolomics). Sílvia M. Rocha published over 125 SCI papers, 2 books, 15 book chapters, 1 interactive CD/book, more than 300 presentations in scientific conferences, and 3 patent applications.

C. RolandoChristian Rolando - University of Lille 1, France (EuChemS Analytical Chemistry Division)
He is a CNRS senior scientist working at the University of Lille 1. His research is devoted to analytical and physical organic chemistry. He authored more than 200 papers. He has been President of the French Society for Mass Spectrometry, of the Groupe Polyphénols and of the Division of Analytical Chemistry of the French Chemical Society. He is member of the Steering Committee of the Division of Analytical Chemistry of EuCheMS (European Association for Chemical and Molecular Sciences).


L. SchmidtkeLeigh Schmidtke - Australian National Wine and Grape Industry Centre, Australia
Leigh is a Professor of Wine Science and the Director of the National Wine and Grape Industry Centre from 2016 until the launch of the Gulbali Institute at Charles Sturt University in 2022.  He has an extensive background in analytical chemistry relating to grape and wine analysis, wine production systems and wine microbiology.  Chemometrics and metabolomics are features of Leigh's research and collaborations.  Complex data analysis, metabolomics, rapid methods of assessment using IR and mass spectrometry methods for determining the impact of abiotic and biotic factors upon grapevine and plant performance, berry composition and wine style are some of his research interests.


P. Schmitt-KopplinPhilippe Schmitt-Kopplin  - Helmholtz Zentrum, German Research Center for Envirnomental Health, Germany
Prof. Ph. Schmitt-Kopplin heads the Comprehensive Foodomics Platform at the Institute of analytical Food Chemistry of the Technische University Munich (TUM), is director of BioGeoChemistry at the Helmholtz Munich and is guest scientist at the Max Planck Institute for Extraterrestrial Physics in Garching, Germany. His team performs tailored and comprehensive metabolomics in the food-health continuum. He has a strong profile in analytical chemistry with integrated approaches combining (ultra)high resolution mass spectrometry, separation sciences, NMR-spectroscopy with (bio)informatics for the description of complex organic systems on a molecular level. A focus in the last decades was to implement mass spectrometry into applications for a rapid and robust tool for deep metabotyping and small molecules profiling in various beverages and thermos-processed foods. One focus is on the chemical understanding of microbiomes in foods and health, and integrating these information with existing biological Omics data.

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