Paola Domizio
Paola Domizio is a Professor of Food Technology at the University of Florence, where she coordinates the Master’s Degree in Sustainable Innovation in Viticulture and Oenology. She teaches “Planning and Management of the Winemaking Process” in the same Master’s program and “Stabilization and Conditioning of Wines” in the undergraduate Viticulture and Oenology program. She has conducted research at the Biotechnology Research Institute (CNR, Montreal) and the University of California, Davis. Her research focuses on yeast glycoproteins, non-Saccharomyces yeasts, yeast derivatives, enzymatic activities, aroma formation, and wine colloidal stability. Her scientific output includes about 80 research contributions published in international peer-reviewed journals with an impact factor, as well as in national and international journals in the oenological field, and presented at national and international scientific conferences.