Education and Academic Career
Graduated in Agricultural Sciences in 1993 at the University of Bologna, in 1998 He received the PhD degree in Food Biotechnology (University of Milan – Italy), discussing a thesis entitled "Study of enzymic systems in beverages of vegetable origin". He subsequently obtained several research grants and collaborations with the Department of Food Sciences - DiSA - (University of Bologna). In 2009 He was recruited as technician at the Department of Food Sciences and, on April 2012, He became AGR/15 assistant professor at the Department of Agricultural and Food Sciences of the University of Bologna.
Since October 2020, Fabio Chinnici is Associate Professor at the Department of Agricultural and Food Sciences of the University of Bologna.
Teaching Activities
In 2005 he was lecturer in the Master entitled "Organic production and quality control of the agricultural products" at the University of Palermo, with lectures concerning the requirements for certification, technic and simulation of inspection.
He was lecturer in the course “Quality Management in the wine industry” in the Viticulture and Enology degree (first cycle) at the University of Bologna in 2005-2006 and 2006-2007
In the years 2006 and 2009 he was lecturer at the International Master Erasmus Mundus Vintage, for lessons related to the requirements of organic certification in enology and viticulture. In 2012 he was lecturer in the same International Master with the role of tutor for the module of practices of vinification at the laboratory scale.
Since 2013 he is lecturer at the courses entitled "Quality Systems Management", "Legislation in viticulture and enology" and "Special Vinification Techniques" at the Viticulture and Enology degree (first cycle degree) of the University of Bologna
Research Area and Scientific EXPERTISE
Fabio Chinnici works in the research area of Food Science and Technology, group of Enology, Beverages and Sensory Analysis (https://distal.unibo.it/it/ricerca/laboratori-di-ricerca/scienze-e-tecnologie-alimentari/laboratorio-di-enologia-bevande-e-analisi-sensoriale-lebs ). His main subjects of investigation are:
- Physical-chemical and sensory characterization of wine, vinegars, beverages, distillates and fruit juices for both fixed and volatile compounds (phenolics, organic acids, aroma compounds, amino acids, biogenic amines, contaminants) by means of HPLC and GC coupled to UV, FLD, RI and MS detectors.
- Development and validation of analytical methods for the determination of specific constituents of beverages, wines, and distillates.
- Winemaking techniques and protocols for the reduction of the use of synthetic and/or allergenic additives, in particular sulphur dioxide, by adopting natural or technological alternatives able to vicariate them for what concern chemical, oxidative and microbial stability.
- Alternative wood species and techniques for red wine fining and stabilization.
Research Production, editorial boards and Prizes
He is author of 47 scientific peer reviewed papers published in international journals (H index 24 with 1706 citations, https://orcid.org/0000-0003-3874-0680 ) and about 50 publications in national and international workshop proceedings or non-peer reviewed technical or educational journals.
He is referee for several international and national journals with impact factor in the field of Food Science and Technology and He is an evaluator for MIUR (REPRISE platform).
He is component of the Editorial Board of the following international open-access research journals: Applied Sciences (MDPI editor); Current Research in Food Technology and Nutritional Sciences (Inquest Publications); International Journal of Food Science and Biotechnology (Science Publishing Group)
In 2015 He was awarded of the "G. Versini" 2015 Ricerca per lo Sviluppo (Research for the development) National Prize, issued by Società Italiana di Viticoltura ed Enologia SIVE for the research work entitled: “Control of oxidation of (+)-catechin by means of chitosan: hypothesis of its utilization for vinification with reduced sulphite content”.
Fabio Chinnici has been involved in several national and regional research projects in the field of wine and beverages
Affiliation to Scientific Societies
He is member of i) Italian Academy of Vine and Wine, ii) Italian Society of Food Sciences and Tecnologies (SISTAL) and iii) Italian Society of Viticulture and Enology (SIVE).
Other activities
Since 2000 He is Quality Systems Auditor (ISO 9000) and Auditor in organic farming (Reg. Ce 834/07) and for Biodynamic agriculture (Demeter Associazione Italia) for an Italian Certification Body.
In 2019, He obtained the qualification for Internal Auditor for GSFS (BRC) and IFS schemes.
He is expert taster of extravirgin olive oil (since 2012), registered at the National list of experts of virgin and extravirgin olive oils, subsection Emilia-Romagna.
