The 4th Science & Wine World Congress – Energy, Sustainability, and Green Transition in Wine and Olive Oil Production is proud to welcome Francesco Serafini as one of its keynote speakers. His presence is more than symbolic—it represents decades of leadership, scientific expertise, and pioneering work in sustainable agriculture, with a particular focus on the…
Raúl Domínguez-Perles: Science as a Catalyst for Sustainability in Winemaking
Raúl Domínguez-Perles, a keynote speaker at the 4th Science & Wine World Congress, advocates for the valorization of winemaking by-products as functional ingredients with proven health benefits. His research bridges science and sustainability, offering innovative solutions aligned with circular economy principles and the green transition. By adopting a holistic approach, he examines the composition, stability, and bioactivity of polyphenolic compounds found in winemaking residues, with a special focus on their anti-inflammatory potential and role in healthy aging. His work highlights how waste can be transformed into valuable resources for public health and the sustainable future of the wine industry.
Last Chance to Save: Early Bird Tickets for the 4th Science & Wine World Congress Close on March 31st!
Don’t Miss OutRegistering before March 31st not only guarantees a reduced rate but also secures your place at one of the most important gatherings of the year for those passionate about the science and culture of wine and olive oil. With limited capacity, we strongly encourage early registration.
Submit your abstract, book your flight, and get ready to toast to innovation, sustainability, and tradition in Porto this May.
We look forward to welcoming you!
Ettore Capri: Championing Sustainable Innovation in Wine Production
At the upcoming 4th Science & Wine World Congress, Professor Ettore Capri will share his insights on sustainability and digital innovation in the wine and olive oil industries. As a renowned expert in agricultural chemistry and director of OPERA, Capri has led numerous international projects focused on risk assessment, environmental protection, and sustainable food systems.
A recent study co-authored by Capri explores how blockchain technology could help the wine industry monitor and certify sustainability practices. The research highlights blockchain’s potential to improve transparency, traceability, and efficiency across the supply chain. However, it also outlines key barriers to adoption, including limited knowledge, technical skills, high implementation costs, and challenges in integrating blockchain with existing systems and capturing qualitative sustainability values.
Despite these hurdles, Capri remains optimistic about the role of blockchain in building more sustainable and accountable food systems, especially with the support of coordinated efforts across the industry. His keynote will offer timely reflections on how scientific research and digital tools can support the green transition in agriculture.
João Peças Lopes Joins the Scientific Committee of the 4th Science & Wine World Congress
Professor João A. Peças Lopes, a leading expert in sustainable energy systems, joins the scientific committee of the 4th Science & Wine World Congress. As a Full Professor at FEUP and Associate Director of INESC TEC, his research focuses on renewable energy integration, smart grids, and electric vehicle grid interaction. With extensive global contributions to policy, research, and consulting in energy transition, his expertise will be crucial in discussions on sustainable viticulture and olive oil production. His participation underscores the congress’s commitment to advancing energy solutions for agricultural sustainability.
Celebrating Women in Science: Emma Burgos Ramos and María Rodríguez Pérez at The 4th Science & Wine World Congress
This ARTICLE celebrates the contributions of two distinguished female researchers, Emma Burgos Ramos and María Rodríguez Pérez, invited speakers at the 4th Science & Wine World Congress – Energy, Sustainability, and Green Transition in Wine and Olive Oil Production. Both scientists have made significant strides in the fields of biochemistry, molecular biology, and nutrition, particularly in the study of polyphenols from olive oil and their impact on neurodegenerative and metabolic diseases. Their research has shed light on the protective effects of hydroxytyrosol against Alzheimer’s disease, the metabolic benefits of leptin, and the role of polyphenols in modulating gene expression. This post explores their academic journeys, key findings, and collaborative efforts in advancing sustainable health solutions through olive oil byproducts, reinforcing the connection between nutrition, sustainability, and disease prevention.
David Carter and Deep Planet: AI-Powered Sustainability in Wine Production at the 4th Science & Wine World Congress
From now until the 4th Science & Wine World Congress, our weekly posts will be dedicated to highlighting key themes, speakers, and innovations featured at the event. Our first post focuses on David Carter, co-founder of Deep Planet, and his pioneering work in AI-driven sustainable viticulture. Stay tuned for more insights on the green transition in wine and olive oil production!
Unlocking the Hidden Potential of Grape Stems: A New Frontier in Wine Industry Sustainability
A recent study highlights the untapped potential of grape stems from the Douro region, traditionally considered waste, as rich sources of bioactive compounds like selenium, tryptophan, and polyphenols. Touriga Nacional stood out for its high antioxidant capacity and nutrient content. These compounds have promising applications in cognitive health, mood regulation, and oxidative stress prevention. The study supports a circular economy approach in the wine industry, reducing waste while opening new economic opportunities. However, challenges such as extraction efficiency, regulatory approval, and market acceptance must be addressed. Future efforts should focus on product development, consumer education, and investment in innovation to fully harness the benefits of grape stem-derived compounds.
The Mediterranean Diet and Brain Health: Can It Help Prevent Dementia?
The Mediterranean diet (MeDi) has been linked to better brain health, particularly in reducing white matter hyperintensity (WMH), a marker of cognitive decline. While research does not show significant associations with total brain volume or other structures, MeDi may support brain function by reducing oxidative stress, inflammation, and improving vascular health. More long-term studies are needed, but MeDi remains a nutritious and beneficial dietary choice for overall well-being and aging healthily.
The Mediterranean Diet and Nutrition Literacy: Empowering Healthy and Sustainable Choices
The Mediterranean diet (MedDiet) is renowned for its health and sustainability benefits, emphasizing nutrient-dense foods such as fruits, vegetables, olive oil, and whole grains while limiting processed and red meats. However, its widespread adoption hinges on nutrition literacy, the ability to access, understand, and apply dietary information. This article explores how nutrition literacy empowers individuals to adopt a MedDiet, addressing barriers such as cultural differences, economic constraints, and knowledge gaps. It highlights strategies to enhance adherence such as educational programs, community-based initiatives, and supportive public policies. This article calls for innovative research contributions to the Nutrients Special Issue, aiming to advance the role of the MedDiet in promoting health and sustainability through improved nutrition literacy.