معرفی
Andrea Curioni is a Full Professor at the University of Padova, affiliated with the Department of Agronomy, Food and Animal Sciences (DAFNAE). His research focuses on enology, food chemistry, and sustainable processing of wine by-products, particularly wine lees and yeast-derived compounds.
- Academic Field: AGR/15 - Food Science
Key research areas include:
- Antioxidant properties and bioactive peptides from yeast
- Mannoprotein extraction and wine stabilization
- Colloid formation and protein-phenolic interactions in red wines
- Valorization of winery waste through green chemistry
Recent publications highlight his work on sustainable extraction methods, sensory interactions in wine, and molecular characterization of grape and wine compounds. His research employs advanced analytical techniques like asymmetrical flow field-flow fractionation and FTIR spectroscopy for wine composition analysis.
While no specific awards are documented in this dataset, his extensive publication record demonstrates leadership in food and wine chemistry. He investigates multisensory interactions, allergenicity of grape products, and innovative applications of plant proteins in food systems.
