(Chemical) Bonding is what makes life possible

Alessandra Rinaldi has a rich career in the field of food science and enology, with extensive research experience and contributions to sensory analysis and wine technology. Her work spans both academic and industrial sectors, and she has collaborated with international experts and organizations to advance the understanding of wine phenolics and sensory properties, contributing to advancements in wine analysis and sensory evaluation. Her expertise is reflected in her numerous publications and her role in leading research initiatives and projects.
Education and Training
• Jul 2020: National Scientific Qualification for Associate Professor in Food and Science Technology.
• March 2010-May 2013: PhD in Science and Technology of Agri-Food Products, University of Naples Federico II.
• Apr 2008: Sommelier degree from FISAR.
• Dec 2002: Degree in Biotechnology Sciences, University of Naples Federico II.

Work Experience
• Since Nov 2023: Partner at Better Sensing, a consultancy firm focusing on sensory analysis and marketing.
• Since Jul 2023: Member of the Management Committee for COST Action CA22161: FLAVOURsome Action, focusing on plant-based protein alternatives.
• Dec 2022 - Jun 2023: Scholarship at University of Naples Federico II, researching the impact of biotechnology on white wines.
• Dec 2015 - Oct 2022: Researcher at Biolaffort (France) and University of Naples Federico II, focusing on R&D in food science.
• Feb 2022: Coordinator of Enology Technologies group at OIV, working on mannoproteins research.
• Jun 2021 - Sep 2021: Visiting Researcher at University of Porto, studying red wine aging and astringency.
• Oct 2020: Topic Editor for Foods journal, leading special issues in enology and wine research.
• Sep 2019 - Dec 2019: Visiting Researcher at University of Porto, analyzing Sangiovese wine.
• Sep 2013 - Aug 2015: Post-doc researcher at University of Naples Federico II, developing methods to measure wine astringency.