Foto del docente

Andrea Versari

Full Professor

Department of Agricultural and Food Sciences

Academic discipline: AGR/15 Food Science and Technology

Director of First Cycle Degree in Viticulture and Enology

Curriculum vitae

Coordinator of the BSc degree in Oenology and Viticulture.

Full Professor in Wine Chemistry and Enology is also supervisor of PhD students in the context of current issues of wine industry (e.g. climate change, waste exploitation, optimization of practices annd processes, methods of analysis) by relating the chemical and sensory aspects with those of winemaking. He is member of the 'beverage research grup' that is devoted to chemical and sensory study other beverages, including fruit juice, tea, beer, soft-drinks, etc.

Andrea Versari, Ph.D. in Food Biotechnology at the University of Bologna, Italy (1996), was Researcher for over four years (2001-2005) at the Department of Food Science, University of Bologna, teaching ‘Methods for the Analysis of Grape and Wine'. From 2005, he was Associate Professor for 'Grape and Wine Chemistry' and 'Enology'. From 2014 he is the Unibo coordinator of the Master Vintage International. From 2018 he is full professor in enology and winemaking.

His research was carried out at leading international institutions worldwide for ca. three years, including: the Institute of Wine Research, Budapest, Hungary (1990), the Leatherhead Food Research Association, Leatherhead, UK (1995), the Dept. Food Science, McGill University, Montreal, Canada (1997), the Biotechnology Research Institute, Montreal, Canada (1998-99), and the Dept. of Viticulture and Enology, University of California, Davis, USA (2002, 2008), Stellenbosch University (2012), Pontificia Catholic University of Chile (2013) and University of Auckland (2014).

He is authors of over 150 scientific papers, and he participated as a speaker at two international events: (i) the American Chemical Society (ACS Symposium Series 886) for the Enology section (2003) presenting a study on the prediction of the color components of red wine by FT-IR, and (ii) the 57th ASEV Annual Meeting (2006) with a presentation on the Comparison of common SO2 analysis methodologies.