FRACASSETTI DANIELA

PERSONAL INFORMATION
Daniela Fracassetti
Researcher unique identifier as ORCID ID: 0000-0003-0525-7123
Date of birth: October 12, 1981
Nationality: Italian
Department of Food, Environmental and Nutritional Sciences
Università degli Studi di Milano
daniela.fracassetti@unimi.it

CURRENT POSITION
Associate Professor

WORK EXPERIENCE
-2021-today: Associate Professor
Università degli Studi di Milano. Department of Food, Environmental and Nutritional Sciences (DeFENS). Contest Sector: 07/F1 – Food Science and Technology; Scientific subject area: AGR/15 – Food Science and Technology (from 28/12/2021 to today).
-2018-2021: Researcher (3-years long contract), Type B
Università degli Studi di Milano. Department of Food, Environmental and Nutritional Sciences (DeFENS). Contest Sector: 07/F1 – Food Science and Technology; Scientific subject area: AGR/15 – Food Science and Technology (Law n. 240 of 30/12/2010, paragraph 3, lett. b), from 28/12/2018 to 27/12/2021).
-2016:2018:Researcher (3-years long contract), Type A
Università degli Studi di Milano. Department of Food, Environmental and Nutritional Sciences (DeFENS). Contest Sector: 07/F1 – Food Science and Technology; Scientific subject area: AGR/15 – Food Science and Technology (Law n. 240 of 30/12/2010, paragraph 3, lett. a), from 01/11/2016 to 27/12/2018).
-2016: Post-doc
Università degli Studi di Milano. Department of Food, Environmental and Nutritional Sciences (DeFENS). Project: “The photodegradation of wine and milk: study of its origin and technological parameters of control”.
-2012-2015: Post-doc
Università degli Studi di Milano. Department of Food, Environmental and Nutritional Sciences (DeFENS). Project: “Formation and evolution of compounds with biological or sensory activity in food related to the processing, the gastrointestinal digestion or the composition”.
-2014: Fellowship
Research experience (3 months) at the Department of Viticulture and Oenology/Institute of Wine Biotechnology/University of Stellenbosch/South Africa, (Supervisor: Prof. F. Bauer). Supported by a grant from “Seventh Framework Programme” for the project “Yeasts for the Sustainability in Viticulture and Oenology (YeSVitE)”. Fellowship from PEOPLE-2013-IRSES-GA612441.
-2013: Fellowship
Research experience (2 months) at the Department of Viticulture and Oenology/University of Stellenbosch/South Africa, (Supervisor: Prof. W. J du Toit). Supported by a grant from University of Stellenbosch and Winetech. Set-up of the analytical method for volatile thiols analyses in wine and research project on thiols level in South African wines.
-2012: Fellowship
Research experience (4 months) at the Department of Food Science and Technology, Division of Human Nutrition/CEBAS-CSIC of Murcia/Spain, (Supervisor: Prof. F. T. Barberan). Supported by a grant from Cariplo Foundation for the project “Effect of an anthocyanin and polyphenol-rich diet on intestinal microbiota, immunomodulation and endothelial function”. Fellowship from Cariplo Foundation 2010.2303.
-2011: Post-doc
Università degli Studi di Milano. Department of Food, Environmental and Nutritional Sciences (DeFENS). Project: “Effect of an anthocyanin and polyphenol-rich diet on intestinal microbiota, immunomodulation and endothelial function”. Cariplo project 2010.2303.
-2010: Fellowship
Research experience (6 months) at the Department of Viticulture and Oenology/University of Stellenbosch/South Africa (Supervisor: Prof. W. J du Toit). Project included in the PhD thesis: “Investigation on cysteinyl thiol compounds from yeast affecting wine properties”.
-2007: Scholarship
Università degli Studi di Milano. Department of Food, Environmental and Nutritional Sciences (DeFENS). Project: “Message in bottle”. (Supervisor: Prof. R. Foschino). Funded by Lombardy Region and European Social Fund.

EDUCATION AND TRAINING
-2010: Ph.D in Food Biotechnology
Università degli Studi di Milano. Thesis title: “Investigation on cysteinyl thiol compounds from yeast affecting wine properties” (Supervisor: Prof. A. Tirelli). (Level in national or International classification: ISCED6).
-2006: MSC in Food Sciences
Università degli Studi di Milano. Thesis title: “Study of Dekkera bruxellensis metabolism in oenological conditions” (Supervisor: Prof. F. Molinari). (Level in national or International classification: ISCED5).

PERSONAL SKILLS
-Organisational / managerial skills
• Development of protocols for the set-up of purification, extraction and derivatization procedures for sample preparation
• Validation of analytical methods for oenological and food fields
• Application of chromatographic techniques (liquid and gas chromatography) coupled with fluorescence, UV-VIS and mass spectrometry detectors for the determination of volatile and non-volatile compounds in oenological and food matrices
• Monitoring of maturity and phenolic indices of grape
• Determination of chemical parameters in must and wine
• Control and evaluation of alcoholic and malolactic fermentations
• Determination of phenolic components in wine
• Planning and management of vinification in laboratory scale and micro-vinification
• Identification, description and evaluation of the sensory characteristics of wine
• Microbiological techniques for the growth management of yeasts and bacteria
• Determination of microbial phenotypes, evaluation of metabolic profiles and quantification of the metabolites and enzymatic activities during the fermentations, and in grape, must and wine

ADDITIONAL INFORMATION
-Publications
https://air.unimi.it/cris/rp/rp07584?open=all&sort_byall=1&orderall=desc&rppall=20&etalall=-1&startall=20#.W-h8cuLSLIU; https://orcid.org/0000-0003-0525-7123
She is author/co-author of 49 articles published in international peer review journals (H-index: 15, Number of citations: 936; Source: Scopus), 6 papers in national journals, 1 book chapter and more than 60 oral and poster presentations at scientific conferences (23 as relator, 1 as invited speaker).

-Recent presentations at conferences and seminars
1. INTERNATIONAL CONFERENCE: Characterization of tannins and prevention of light-struck taste: the Enofotoshield project. Macrowine Virtual, 23-30 June 2021. (Language: English)
2. INTERNATIONAL CONFERENCE: Influence of pre-fermentative steps on varietal thiol precursors. Enoforum Web Conference, 23-25 February 2021. (Language: English)
3. INTERNATIONAL CONFERENCE: Recent advancement on light-struck taste in white wine. Enoforum Web, 5-7 May 2020. (Language: English translated in Spanish)
4. INTERNATIONAL CONFERENCE: The light-struck taste in white wine: effect and evolution during the storage. 42nd World Congress of Vine and Wine, 15-19 July 2019. Geneva, Switzerland. (Language: Italian)
5. INTERNATIONAL CONFERENCE: Effect of the grape must extraction steps on the content of varietal thiol precursors. 42nd World Congress of Vine and Wine, 15-19 July 2019. Geneva, Switzerland. (Language: Italian)
6. INTERNATIONAL CONFERENCE: NMR approach for monitoring the photo-degradation of riboflavin and methionine. In Vino Analytica Scientia IVAS 2019, 25-28 June 2019. Bordeaux, France. (Language: English).
7. INTERNATIONAL CONFERENCE: The contribution of lactic bacteria on melatonin in red wine. 41st World Congress of Vine and Wine, 19-23 November 2018. Punta del Este, Uruguay. (Language: Italian)
8. INTERNATIONAL CONFERENCE: Application of UV-C light for preventing the light-struck taste in white wine. International Congress on Grapevine and Wine Sciences. 7-9 November 2018. Logroño, Spain. (Language: English)
9. INTERNATIONAL CONFERENCE: The photo-oxidative mechanisms occurring in white wine. 3rd International Conference on Agriculture & Food Chemistry. 23-24 July 2018. Invited Speaker. Rome, Italia. (Language: English)
10. NATIONAL CONFERENCE: The light-struck taste in white wine: formation mechanisms and prevention. 10° Enoforum 2017. 16-18 May 2017. Vicenza, Italy. (Language: Italian)

-Project (in course)
• Responsible of Work Packages (WP1, WP3-Task 3.3) for the project Enofotoshield funded by Lombardy region (D.d.s. 1 luglio 2019 - n. 9551, B.U.R.L. Serie Ordinaria n. 27 - 04 luglio 2019) (Coordinator: Prof. Antonio Tirelli)
• Principal investigator of Innovation in the field of alcoholic beverages in a sustainable perspective (SusBev4.0). Fondo Piano di Sostegno alla Ricerca, LINEA 2. Duration: 24 months
• Principal investigator of Towards a sustainable wine industry: the BluWine project. Transition Grant 2015/2017 – Horizon 2020. LINEA 2. Duration: 24 months

-Honours and awards
2020 – Research Grant Award for one month staying at Geisenheim University/Germany funded by DAAD/Germany.
2017 - National award. “Premio Assoenologi – Versini” for the Research in Viticulture and Enology (VI edition, € 7.500).

-Commission of trust
• REVIEWER. Research Proposal for the National Research Foundation (NRF)/South Africa for the action “Research and Innovation Support and Advancement”
• REVIEWER. PhD thesis for Charles Sturt University/Wagga Wagga/Australia (CSU Ref: 11477046). Candidate: P. Grant-Preece; thesis title: “Chemistry of iron and organic acids relevant to the light-induced deterioration of white wine: studies in model solutions.”
• REVIEWER. Msc thesis for Stellenbosch University/Stellenbosch/South Africa. Candidate: P. Ms N Langa; thesis title: “Amelioration of smoke taint in wine using commercially available and legally permissible additives.”
• REVIEWER. Msc thesis for Stellenbosch University/Stellenbosch/South Africa. Candidate: Mr J Walls; thesis title: “Role of oxygen management on white wine composition”
• PEER-REVIEWER: Australian Journal of Grape and Wine Research, Journal and Agricultural and Food Chemistry, Food Chemistry, Molecules, Foods, Trends in Food Science and Technology, Beverages.

-Memberships
ASSOCIATED MEMBER. Società Italiana di Scienze e Tecnologie Alimentari (SISTAL)/Italy

-Courses
Module of Wine Chemistry for the Master in Viticulture and Enology Sciences (5 CFU)
Module of Unit Operation for the Bachelor in Viticulture and Enology (2.5 CFU)

-Major collaborations
• Institute of Microbiology and Biochemistry, Geisenheim University, Geisenheim, Germany.
• Department of Chemistry and Food Technology, Universidad Politécnica de Madrid, Spain.
• Dipartimento di Ingegneria dell’Innovazione, Università del Salento, Lecce, Italy.
• Departemento de Ciencia y Tecnologia de Alimentos, CEBAS-CSIC of Murcia, Murcia, Spain.
• Department of Viticulture and Enology, Stellenbosch University, South Africa; Institute of Wine Biotechnology, Stellenbosch University, South Africa.
• Department of Wine and Food Science, University of Adelaide, Australia.

Milan, March 25th, 2022