About
Emanuele Boselli is a Tenured Associate Professor at the Free University of Bozen-Bolzano in the Faculty of Agricultural, Environmental and Food Sciences. His work focuses on chemical and sensory characterization of wines, particularly from disease-resistant hybrid grape cultivars (PIWI wines), sustainable viticulture practices, and food chemistry analysis.
- Research Interests: Wine authenticity, sensory profiling, polyphenol dynamics, sustainable winemaking, food waste valorization, and agro-industrial by-products.
- Awards: Recognized as part of the SUWIR project team at the Climate Change Solutions Awards 2024 for sustainability efforts in winemaking.
- Teaching: Coordinates courses on food and wine science, recovery methods of agro-food by-products, and sensory analysis techniques.
- Recent Publications: Primarily examine chemical-sensory correlations, innovative wine stabilization methods, and climate-resilient viticulture.
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