Giuseppina Paola Parpinello, Ph.D. in Microbial Biotechnology at
the University of Perugia, Italy (1996), since 2019 is a Associate Professor at the University of Bologna, Italy where she teaches "Methods for
Chemical and Sensory Analysis of Wine", "Wine Tasting" and "Wine Technology".
Her research was carried out at leading international
institutions worldwide for more than two years, including: the
Biotechnology Research Institute, Montreal, Canada (1997-99), the
Dept. of Viticulture and Enology, University of California, Davis,
USA (2008), University of Stellenbosh, South Africa (2012, 2015),
Pontificia Universidad Catolica de Chile, Chile (2013) and
University of Auckland, New Zealand (2014).
She is co-authors of over 150 scientific papers.
