MARANGON MATTEO

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Structure Department of Agronomy, Food, Natural Resources, Animals and the Environment
Qualification Ricercatore a tempo determinato di tipo B
Scientific sector AGR/15 - FOOD SCIENCES
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Su appuntamento
(updated on 27/02/2017 15:49)

Proposals for thesis
- Modification of the grapevine physiology by elicitors as a tool to modulate plant growing patterns
- Modification of the grapevine physiology by elicitors as a tool to modulate grape composition and wine quality

Curriculum Vitae
2002: Bachelor of Science (Hons), Agricultural Sciences and Technologies. University of Padova
2004: Masters of Science, Agricultural Sciences and Technologies Summa cum laude. University of Padova
2008: PhD in Oenology (class of Food Science and Technology). University of Padova
2008 –2010. Postdoctoral Research Fellow at the The Australian Wine Research Institute, Adelaide, South Australia
2011 –2012: Research Scientist at The Australian Wine Research Institute, Adelaide, South Australia
2013 –2014: Senior Research Scientist at The Australian Wine Research Institute, Adelaide, South Australia
2014 –August 2016: Lecturer and MSc Viticulture & Oenology Programme Leader at
Plumpton College/University of Brighton, United Kingdom
1st September 2016 – Current: Researcher type B (SSD AGR/015), Università degli studi di Padova – DAFNAE - Legnaro (PD), Italy
Prior experience includes seven vintages as assistant winemaker in wineries of North-East of Italy. Matteo’s research is focussed on the study of wine colloids, particularly on investigating the structure of grape proteins, the interactions of wine protein with other wine components, and the mechanism of protein haze formation in wines, and has practical experience in turning that knowledge into alternative solutions to bentonite for protein stabilisation of white wines.

List of taught course units in A.Y. 2017/18
Degree course code (?) Degree course track Course unit code Course unit name Credits Year Period Lang. Teacher in charge
AV2190 COMMON AVP5070079 QUALITY, PROCESSING AND SENSORIAL ANALYSIS OF ITALIAN FOOD
Details for students enrolled in A.Y. 2017/18
Current A.Y. 2017/18
8 1st Year Second
semester
ENG ANDREA CURIONI
AV2190 COMMON AVP5070066 QUALITY, PROCESSING AND SENSORIAL ANALYSIS OF ITALIAN WINE
Details for students enrolled in A.Y. 2016/17
Current A.Y. 2017/18
8 2nd Year First
semester
ENG MATTEO MARANGON