Bruno Fedrizzi is an Associate Professor in Analytical Chemistry, Food and Wine Chemistry at the University of Auckland. He has obtained his BSc, MSc and PhD at the University of Padova (Italy) and has had research and working experiences in Italy, France, Australia and New Zealand.

Bruno’s research centres on the use of advanced analytical techniques to measure metabolites which are important quality markers in food and beverages. His studies have focussed on several classes of metabolites, from phenolics to aroma compounds to polysaccharides. The results of his research were recognised by the 2020 Young Scientist Award from the Agricultural and Food Division of the American Chemical Society.

 

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