Dr. Nina MJA is an associated professor of Technical University of Moldova, Moldova. I completed my PhD at the age of 27 years at Plehanov Institute of National Economy, Moscow, Russian Federation. I have over 80 publications, one university manual. Some of my publications are indexed according to the CrossREF DOI database. I have worked as a researcher on international project NUTRILAB – NUTritional LABeling Study in Black Sea Region Countries in 2014-2016. The aria of my professional and research interest are composition and structure of foods, technological properties of food ingredients, safety and instrumental analysis of foods.
Dr. Claudio Ciavatta is a Full Professor of Agricultural Chemistry at the Department of Agricultural and Food Sciences (DISTAL), School of Agriculture and Veterinary Medicine, Alma Mater Studiorum University of Bologna. In 2015, he became the President of School of Agriculture and Veterinary Medicine. He has also been the Coordinator of PhD Program in "Agricultural, Environmental and Food Science and Technologies" and Head of PhD School in "Agricultural Science". He was a Vice-President elect, President and Past President, Italian Society of Agricultural Chemistry during 2012-2017 and Board Member of International Humic Substance Society during 2004-2012. He is author of more than 250 publications most of which published in international and peer-reviewed journals.He is referee of more than 20 scientific international Journals and member of scientific Societies:IHSS, SICA, IUSS, SISS. He is local responsible within national research programs with the National Research Council (CNR), Ministry of Scientific and Technological Research (MURST) and Ministry of Agricultural, Food and Forestry Policies (Mipaaf), European Union, INTAS and NATO.
Soil chemistry and biochemistry
Dr. Kishor D Aparnathi completed his Ph.D from Dairy Chemistry from National Dairy Research Institute, Karnal, India. He served as Head of the Department in Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand from 2008- 2018. He has been a Professor of Dairy Chemistry from 2002-2018 and 34 projects Guide for Post-Doctoral and Masters Students. He has published 50 Research Papers and 27 Technical Papers. His affiliations include South Asia Swedish Network on Fermented Foods, Lund, Sweden, Indian Council of Agriculture Research (ICAR), New Delhi Dairy Technology Society of India, Karnal and many more.
Dr. Giuseppina Paola Parpinello, PhD in Microbial Biotechnology since 2006 is Assistant Professor at the University of Bologna (Italy) where she teaches “Chemical and Sensory Analyses of Wines”, “Wine Tasting” and “Wine Technology”. She worked in leading international institutions worldwide (Canada, USA, Chile, New Zealand) for about 3 years. Her research mainly focus on: a) Winemaking processes; b) chemical and sensory evaluation of fruit juices and fermented beverages; b) analytical techniques: UV-Vis, IR, HPLC, IC, MECK, GC-MS, electronic nose c) statistical analysis and correlation between analytical techniques and sensory data. Dr. Parpinello has over 100 publications in journals focusing on quality and process of beverages, in particular wine and her publication h-index is 22. Keywords: wine and beverages quality; sustainable processes; consumers, chemical and sensory.
New challenging yeasts in enology: the case of Saccharomyces eubayanus