Invited Speakers

Internationally-recognized speakers in the various fields of experimental and human
and social sciences will be invited for the opening lecture and the four keynotes.

Charles SPENCE

Professor Charles Spence is a world-famous experimental psychologist with a specialization in neuroscience-inspired multisensory design. He has worked with many of the world’s largest companies across the globe since establishing the Crossmodal Research Laboratory (CRL) at the Department of Experimental Psychology, Oxford University in 1997. Prof. Spence has published over 900 academic articles and edited or authored, 12 books including, in 2014, the Prose prize-winning “The perfect meal”, and the recent international bestseller “Gastrophysics: The new science of eating” (2017; Penguin Viking) – winner of the 2019 Le Grand Prix de la Culture Gastronomique from Académie Internationale de la Gastronomie.
Prof. Spence has been awarded numerous national and international prizes for scientific excellence, including the 10th Experimental Psychology Society Prize, the British Psychology Society: Cognitive Section Award, the Paul Bertelson Award, recognizing him as the young European Cognitive Psychologist of the Year, and, the Friedrich Wilhelm Bessel Research Award from the Alexander von Humboldt Foundation (Germany): ‘in recognition of past accomplishments in research and teaching’. In 2008, together with Dr. Max Zampini, he was awarded the 2008 IG Nobel prize for nutrition for his work on ‘the sonic crisp’.

Maurizio CIANI

Polytechnic University of Marche

Maurizio Ciani is Full Professor of Biotechnology of Microorganisms in the Department of Life and Environmental Sciences at the Polytechnic University of Marche since October 2006. He graduated in Agricultural Sciences at the University of Perugia, where he was Researcher since 1990. He spent a period at Viticulture and Enology Department of UC Davis, USA. The scientific activity is focused on yeasts and concerns new fermentation biotechnology in wine making (immobilization, multistarter fermentations), the use of non-conventional yeasts in wine and beer production to improve complexity and aroma profile as well as increase/reduce specific compounds, the physiology of wine yeasts (metabolic characterization of yeasts for food and industrial application), the molecular and biochemical characterization of antimicrobial compounds from yeasts for food and industrial application. He is author or co-author of more than 180 publications.

Alan CROZIER

University of California

Alan Crozier is an Honorary Senior Research Fellow in the Department of Nutrition at the University of California, Davis and in the School of Medicine at the University of Glasgow where he was previously Professor of Plant Biochemistry and Human Nutrition. The activities of his research group have centre on dietary flavonoids and related phenolic compounds in fruits, vegetables and beverages, including wines, and their bioavailability following ingestion. He was elected an Eminent Scientist of RIKEN, the Institute of Physical and Chemical Research in Japan, in 1999 for his achievements in the field of plant hormones and secondary metabolites. In 2013 he was awarded the Mars Prize for his research on “Flavonoid Metabolism/Chemistry” at the Sixth International Conference on Polyphenols and Health, in Buenos Aires, and has been a Thompson-Reuters/Clarivate Analytics Highly Cited Researcher 2014-2019.

Mélané VIVIER

Stellenbosch University, South Africa

Prof Melané Vivier is Professor in the Institute for Wine Biotechnology, Department of Viticulture and Oenology of Stellenbosch University, South Africa. She is program leader of the Grapevine Molecular Biology and Biotechnology group and interim director of the South African Grape and Wine Research Institute at Stellenbosch University. Her research group focuses on integrative research, where the process under study is evaluated as a system. The methodological core of the research is molecular and metabolite profiling of the biological systems under study and are being applied to the following two themes: (i) Interactome profiling of the grapevine-pathogen interaction and (ii) Molecular and metabolite profiling of grapevines in vineyard settings (“FieldOmics”) to understand the genotype X environment interactions.

Thomas LABBÉ

University of Burgundy

Thomas LABBE is Doctor in medieval history from University of Burgundy. He is research fellow of the Leibniz-Institut (GWZO) in Leipzig, Germany and research associate at University of Burgundy (UMR 6298 ARTEHIS (Archéologie-Terre-Histoire-Société) in Dijon, France. His work focuses on the history of viticulture in Burgundy from the middle age to the modern age, including the history of climate and natural disasters. He has authored two books and numerous research papers : http://artehis.u-bourgogne.fr/125-annuaire/membres-associes/328-labbe-thomas.html.