Véronique Cheynier (France). She is an INRA senior scientist working at UMR Sciences pour l’Oenologie (Joint Research Unit Sciences for Enology, Montpellier, France). Her research is devoted to the structure of polyphenolic compounds and particularly tannins, their analysis, their biosynthesis in plants and reactions in plant transformation products, and their influence on the quality of foods and beverages, especially wine. She authored over 180 articles in international scientific journals and numerous technical articles and book chapters. She is the current President of the Group Polyphenols, the international society dedicated to the promotion of research on plant polyphenols..
Fulvio Mattivi (Italy) His main research activity concerned food and wine chemistry, investigating the different classes of polyphenols under the analytical, technological and nutritional point of view. After establishing in 2009 a state-of-the-art MS-based laboratory of metabolomics, where applications are developed spanning from plant extracts to biofluids, his research interests moved towards the search of biomarkers in food chemistry and human nutrition. Fulvio coauthored 110 research articles and 2 international patents. He is currently Head of the Department Food Quality and Nutrition of the FEM Research and Innovation Centre.
Andrew Clark (Australia). He is a Senior Lecturer at Charles Sturt University (Wagga Wagga, Australia) and Senior Researcher with the Australian National Wine and Grape Industry Centre (NWGIC). As well as lecturing in the suite of Wine Science and Viticulture courses at Charles Sturt University, he has delivered lectures as part of the International Vintage Masters (Groupe ESA) in Valencia (Spain), Budapest (Hungary), and Angers (France). He completed his undergraduate and PhD studies at The University of Melbourne and commenced his position at Charles Sturt University in 2001. His research interests include general wine oxidation/reduction chemistry, compositional measures of wine, metal speciation/fractionation techniques and their application to predict the metal-induced spoilage of wine, the impact of light on wine and the use of ascorbic acid in wine.
Sue Ebeler (USA) is Professor in Viticulture and Enology and Associate Dean for Undergraduate Academic Programs in the College of Agricultural and Environmental Sciences at the University of California, Davis. Her research focuses on flavor chemistry and analysis of grapes and wines, authentication of foods and beverages, and understanding the health effects of grape and wine components. At UC Davis she teaches a graduate level course on Flavor Chemistry and introductory courses in winemaking and wine analysis
Erich Leitner (Austria) He studied technical chemistry at the Graz University of Technology, Austria where he obtained a PhD in organic trace analysis and habilitation in “Food Chemistry”. His research activities are focused on the identification and quantification of volatile and odor active substances in food and wine. Currently he is head of the research group “Food chemistry and Human Sensory Analysis” at the Institute of Analytical Chemistry and Food Chemistry at the Graz University of Technology. In his research he combines the use of a trained expert panel and highly specific equipment based on gas chromatographic techniques for the identification and quantification of smelly molecules.
Chantal Maury (France). She is researcher/lecturer in Groupe ESA and is the head of the International Vintage Master. Her research focusses on the impact of certain conditions (terroirs, noble rot, vineyard management) on the quality of grapes. This quality is mainly based on the phenolic compounds content, but also on the texture and the sensory characterization of the berries. She teaches at master level courses on phenolics and grape and wine analyses. She is a scientific expert of OIV.
Doris Rauhut (Germany). She is Professor at the Hochschule Geisenheim University and vice-chair of the Department of Microbiology and Biochemistry. Her research mainly focuses on yeast and lactic acid bacteria metabolism during wine making, in particular on the formation and analysis of aroma-active volatile compounds, to optimize and improve fermentation processes and their control. In the field of flavor research, she turned her attention to the impact of volatile sulphur compounds on wine quality. Additionally her research is centered on the effect of global climate change on the typicality of wines and their ageing potential in joint national and international cooperations. She was member in several EU research project consortia and project leader of several work packages.
Jorge Ricardo da Silva (Portugal) He studied agro-industries engineering at University of Lisbon, and got a PhD in Sciences Agro-Alimentaires in Ecole National Supèrieure Agronomique de Montpellier. He is professor of Enology at the University of Lisbon, Instituto Superior de Agronomia (ULisboa/ISA), Portugal, where he is the responsible of the Msc in Viticulture and Enology. His research is mainly focused on grape and wine phenolics in relation to viticulture practices, grape maturation, vinification and wine ageing. He is member of the Scientific Board of the journals: Ciência Téc. Vitiv.; Mitt. Klosterneuburg; and J. Int. Sci. Vigne Vin. He is also member of the Board of Directors of Portuguese Oenologist Association (APE).
Silvia M. Rocha (Portugal) is Assistant Professor in the Chemistry Department of Aveiro University. She got a degree in Pharmaceutical Sciences at the Pharmacy Faculty (1990), University of Coimbra, and a PhD in Chemistry, in 1997, Aveiro University. She is the leader of the x-Chroma Lab Group and the Coordinator from Aveiro University of the Erasmus and Campus Europae mobility Programs, in the field on Biochemistry. She is also the vice-director of the Biochemistry Bachelor, Aveiro University. For the last 25 years, she has performed studies on the characterization of plant raw materials and marine produts, prospection of bioactive compounds, and metabolomics (focused on plant secondary metabolism, microorganisms and human body fluids characterization). The development of analytical platforms to in-deep characterize Portuguse grape varieties and factores that modulate wine making process are within her expertises. Sílvia M. Rocha published over 104 SCI papers, 2 books, 11 book chapters, 1 interactive CD/book, more than 300 presentations in scientific conferences, and 3 patent applications, and possesses h-index 25.
Douglas Rutledge (France) He has participated in the organisation of all the IVAS conferences ever since the first one in Bordeaux in 1997. He is professor of Analytical Chemistry at AgroParisTech in Paris (France). His research is mainly concerned with the application of instrumental techniques to the analysis of agro-food products, with special emphasis on the development and use of chemometric methods.
Celestino Santos-Buelga (Spain) His research interests deal with phenolic compounds: analysis, influence on sensory properties in food and health implications. His research activity has been developed at the University of Salamanca (Spain), where he is currently Professor of Food Science, Institut de Produits de la Vigne (Narbonne, France) and Lehrstuhl für Obstbau - Technische Universität München (Freising-Weihenstephan, Germany). He coauthored 7 book chapters and more than 180 papers in peer-reviewed journals (JCR). He is Associate Editor of the journal Phytochemical Analysis.
Dietrich von Baer (Chile) His main research interest is instrumental chromatography in agriculture, food and environmental issues. In the last decade, his research group at the Universidad de Concepción focused mainly on phenolic compounds in Chilean wines, their varietal authenticity, ochratoxin A, stilbenoids in grape cane and their evolution during post-pruning storage and phenolic compounds in native berries from Patagonia. He obtained his PhD at the Christian-Albrechts University in Kiel, Germany and is Professor of Instrumental Analysis at the Faculty of Pharmacy at the Universidad de Concepción, being currently Director of the Department of Instrumental Analysis.
Elizabeth Waters (Australia) She is internationally respected for the research she undertook over 20 years while a wine researcher, before she joined the R& D management team at The Australian Grape and Wine Authority (formerly the Grape and Wine Research and Development Corporation) in May 2011. Her experience spans research management, board directorship, scientific editing and post-graduate student supervision. Liz holds a PhD in Plant Science from the University of Adelaide and has published more than 150 articles including book chapters, journal papers, a patent and technical reports. Liz is also an Associate Editor of the Journal of Agriculture and Food Chemistry.
Christian Rolando (France) He is a CNRS senior scientist working at the University of Lille 1. His research is devoted to analytical and physical organic chemistry. He authored more than 200 papers. He has been President of the French Society for Mass Spectrometry, of the Groupe Polyphénols and of the Division of Analytical Chemistry of the French Chemical Society. He is member of the Steering Committee of the Division of Analytical Chemistry of EuCheMS (European Association for Chemical and Molecular Sciences).
Marco Arlorio is currently Professor of Food Chemistry at Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale (Novara, Italy); Chair of the Food Chemistry Inter-Divisional Group, Italian Chemical Society (GICA-SCI, Rome); Chair of the Food Chemistry Division, EuCheMS (European Association for Chemical and Molecular Sciences, Bruxelles). Main research topics are focused on food quality and food safety assessment, particularly regarding the developing of new analytical methods and new strategic approaches dedicated to the food profiling and characterization. Principal fields of interests: food authenticity and analytical traceability; detection/tracking of hidden ingredients in food (mainly allergens); bioactive compounds in food/food ingredients (particularly antioxidant polyphenols); ingredient design (particularly regarding the valorisation of by-products and food wastes); stability of food ingredients and shelf life; thermal impact and neo-formed compounds in foods. The main interests on grape (Vitis vinifera) and wine are currently focused on: i) analytical methods useful to track hidden allergens in wines; ii) isolation and formulation of high-value bioactive compounds from grape by-products (mainly antioxidants and prebiotic oligosaccharides); bioactive compounds in wine (biogenic amines, histaminol); iii) authentication and traceability of wines.