Editorial Board


Matteo Bordiga, Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale "A. Avogadro", Novara, Italy

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.


Board Members

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

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