Professor of Food Science and Technology, Department of Animal Agronomy, Food, Natural Resources, and Environment (DAFNAE), University of Padova.\nDirector of the Interdepartmental Research Center for Viticulture and Enology (CIRVE), University of Padova.\nhttps://orcid.org/0000-0002-0450-2046\nhttps://www.scopus.com/authid/detail.uri?authorId=7005686510\nhttps://scholar.google.com/citations?hl=it&user=m2COKTIZeYQC\n\nAcademic Activities:\nSince 2002: Full Professor of Food Science and Technology at DAFNAE.\nSince 2022: Director of the Interdepartmental Research Center for Viticulture and Enology (CIRVE, University of Padova).\nSince 2020: Member of the Scientific Commission for area 8 / Agricultural Sciences and Veterinary Medicine at the University of Padova.\nSince 2012: Member of the Board for the "Land Environment Resources and Health (LERH)" Ph.D. program (University of Padova).\nSince 2010: Representative for the University of Padova for the network "Oenoviti International".\nUntil 2012: Representative for the University of Padova for the CL.USTER A.GRIFOOD N.AZIONALE “CL.A.N.”\nFrom 2008 to 2020: Member of the Resources Commitee of DAFNAE.\nFrom 2015 to 2020: Chair of the Master's Degree in "Italian Food and Wine", University of Padova, of which he coordinated the launch.\nFrom 2008 to 2011: Director of the Department of Agricultural Biotechnologies (University of Padova).\nFrom 2002 to 2008: Chair of the Master's Degree in "Food Science and Technology", University of Padova.\nFrom 1998 to 2002: Associate Professor of Food Science and Technology at the Faculty of Mathematical, Physical, and Natural Sciences of the University of Verona.\nFrom 1990 to 1998: University Researcher (field G08A Science and Technology of Agri-food Products) at the Department of Agricultural Biotechnologies (Faculty of Agricolture, University of Padova).\nMember of the Italian Society of Food Science and Technology (SISTAl) and the Italian Society of Viticulture and Enology (SIVE).\n\nCurrent Teaching Activities:\n"Enology 1" (Enological Chemistry, 6 ECTS) for the Bachelor's program in Viticulture and Enology, "Chemical and Physical Quality of Foods" (6 ECTS) for the Master's program in Food Science and Technology, module "Constituents of Wine: Characteristics and Functionality of Macromolecular Components" (3 ECTS) for the Master's program in "Viticulture, Enology, and Wine Markets", and "Quality, Processing, and Sensorial Analysis of Italian Foods" (2 ECTS) for the Master's program in "Italian Food and Wine".\n\nScientific Activities:\nHe has participated in numerous national and European research programs. In 1994, he spent a research period at the cereal technology laboratory of INRA in Montpellier (France). His research primarily focused on biochemistry of agri-food products, and in particular on the study of macromolecules involved in food systems, including seed proteins, food allergens, and macromolecules related to wine quality.\nHe is the author of two patents and approximately 200 scientific publications, 90 of which are in Scopus-indexed journals, with an h-index of 24 (Scopus) and 31 (Google Scholar).\n(For a list of publications, see https://scholar.google.com/citations?hl=it&user=m2COKTIZeYQC).

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