1st Science & Wine Cafe, Portologia, Porto, 24 January 2019
The chemistry of Port Wine
After 14 years in charge of the Tasting Chamber of the Douro and Port Institute (IVDP), in 2013 he took place of Technical Services and Certification Director of the same Institute.
He is a professor of sensorial analysis in post-graduation courses in oenology and wine marketing at Escola Superior de Biotecnologia of the Universidade Católica Portuguesa since 1999.
He has been a member of the Jury for almost two decades, in dozens of editions of several national and international wine competitions, and has presided over some of these tables.
Graduated in Food Engineering, having during the course being a trainee in the Institute of Oenology of Bordeaux.
Among his activities are also courses and lectures on wines.
He is regularly invited by different media to comment on the current wine situation. Short Description
Victor Freitas is Full Professor in the Department of Chemistry and Biochemistry (DQB) in the University of Porto. He obtained his PhD in Biological and Medical Sciences in the University of Bordeaux II (France), specialization in Oenology.
He is member of the REQUIMTE-LAQV Research Centre, and he is the leader of the Food Polyphenol Lab (http://www.foodphenolab.com) where he has been developing an independent research area.
Victor Freitas presents in his CV more than 240 original articles published in journals indexed in the Science Citation Index (SCI), several book chapters, numerous invited conferences, running multiple I&DT projects and several supervisions of Master and PhD students.