Invited speakers
INRA, University of Montpellier, FranceScientist, INRA Montpellier France Expertise : yeast physiology, carbon, nitrogen sulphur and aroma metabolism, wine fermentation. My research focuses on characterizing carbon, nitrogen sulphur and...
University of Zaragoza, SpainProfessor of Analytical Chemistry at the University of Zaragoza (Spain) and head of the Laboratory for Aroma Analysis and Enology (LAAE). Specialist in the chemical analysis of aroma molecules and in
University of California, Davis, USAProf. Plant biologist Dr. Dario Cantù was born and raised in Milan, Italy, where he received his undergraduate training and his Master degree in Agricultural Sciences in Fall 2004. He then joined the
Edmund Mach Foundation, San Michele, Italy | West Attica UniversityPanagiotis Arapitsas is assistant professor at the University of West Attica (Greece) and researcher at Fondazione Edmund Mach (Italy). His research is focused on the wine and food metabolome inves...
University of Porto, PortugalJoana Oliveira has graduated in Biochemistry (2003), has a Master (2005) and PhD degree (2009) in Chemistry obtained in the Faculty of Sciences of of Porto. She is now a Research Associate at REQUI...
University of Adelaide, AustraliaProfessor Kerry Wilkinson is a world renowned wine scientist in the School of Agriculture, Food and Wine at the University of Adelaide in Australia. Her research group studies the chemistry of grapes
University of Verona, ItalyMaurizio Ugliano holds a Full Professor position at the University of Verona-Department of Biotechnology, where he teaches the Enology and the Wine identity and typicality courses. He is the Director
Geisenheim University, GermanyHans Schultz received a Bachelor of Science degree in Viticulture and Enology from Geisenheim, Germany (1983), a Master of Science in Horticulture from the University of California, Davis (UCD) (19...
DLR Rheinpfalz, GermanyAfter completion of a winemaking apprenticeship Ulrich Fischer graduated with a B.Sc. degree in viticulture and oenology from Geisenheim, Germany and with a M.Sc. in food science at the University of
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