Researcher at the Enology research group, University of Torino (UniTO), Viticulture and Enology center in Alba (CN), Italy.
Research activity focused on the extraction and preservation strategies of secondary metabolites during wine production, evaluation and analysis of the phenolic content in wines and winery products, technological advancement in Enology, and potential use of ozone in winery. Also focused on the evaluation of the mechanical properties of grapes (related as well to the extraction from solid parts), pomace, and food products.
Scientific products, Societies and Qualifications
Author of more than 180 scientific contributions, including more than 90 indexed (Web of Science/Scopus) peer-reviewed publications in the Enology and Food Science fields. Reviewer for indexed journals in the Food Science and Technology subject category. Member of the Italian Society of Food Science and Technology (SISTAL). Attained the National Scientific Qualification (ASN) to compete for Associate Professor positions in the discipline group 07/F1 (Food Science and Technology, AGR/15).
You can find more information about me and about the research group (contacts, etc.) on my institutional page at the DISAFA department website: Simone Giacosa.
You can also visit my pages on these websites: