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.
