Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale "A. Avogadro"
Dr. Matteo Bordiga earned his PhD in Food Science from Università del Piemonte Orientale, Novara, Italy, in 2010. He received his MS in Chemistry and Pharmaceutical Technologies from the same university. Dr. Bordiga’s main research activity is in the area of food chemistry, investigating the different classes of polyphenols under analytical, technological, and nutritional points of view. More recently, his research interests shifted toward wine chemistry, where he focused on the entire production process from vine to glass. He has published more than 25 research papers in peer-reviewed national and international journals and he is the Editor of the book - Valorization of Wine Making By-Products - CRC Press | Taylor & Francis Group – (2015). Dr. Bordiga’s current research is focused on two major areas: first, the development and application of analytical chemistry techniques to study wine flavor chemistry and the physicochemical interactions of flavors with nonvolatile wine components; and, second, elucidation of the chemical mechanisms for observed health effects of wine and wine components. Dr. Bordiga also contributed to the development of general analytical methodologies of interest in wine by-products analysis. All related research activities have been developed through important collaborations with foreign institutions, such as the Department of Foods Science and Technology, Foods for Health Institute, the University of California, Davis, United States; Fundación Parque Científico y Tecnológico de Albacete; and Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
Anthony Ananga, Center for Viticulture and Small Fruits Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL, USA
Sara Canas, National Institute for Agrarian and Veterinary Research, Dois Portos, Portugal
Teresa Garde-Cerdán, Instituto de Ciencias de la Vid y del Vino, Logroño, Spain
Sergio Gómez-Alonso, Departamento de Química Analítica y Tecnología de Alimentos, Universidad de Castilla-La Mancha, Spain
Encarna Gomez Plaza, Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Universidad de Murcia, Spain
Raffaele Guzzon, Technology Transfer Centre, Edmund Mach Foundation, San Michele all'Adige, Italy
Charles Windson Isidoro Haminiuk, Federal Technological University of Paraná, Brazil
Stamatina Kallithraka, Agricultural University of Athens, Greece
Amin Mousavi Khaneghah, Department of Food Science, Faculty of Food Engineering, State University of Campinas, Campinas, São Paulo, Brazil
Milena Lambri, Facoltà di Scienze Agrarie, Alimentari E Ambientali, Università Cattolica del Sacro Cuore, Piacenza, Italy
Hend Letaief, Department of Viticulture & Enology, California State University, Fresno, CA, USA
Rosa Perestrelo, Chemistry Department, Madeira University, Funchal, Portugal
Pierre-Louis Teissedre, Institut des Sciences de la Vigne et du Vin, Université Bordeaux Segalen, Villenave d'Ornon, France