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 Read More
Francesco Serafini, an Italian agronomist and former Head of the Research and Environment Department at the International Olive Council, is a leading voice in promoting sustainability in olive cultivation. With a career spanning impactful international projects and key publications on sustainable practices, Serafini advocates for the olive tree’s crucial role in mitigating climate change through its exceptional capacity to sequester CO₂. His keynote participation in the 4th Science & Wine World Congress highlights the importance of the green transition in olive oil production, positioning olive farming as a strategic model for a more resilient and environmentally friendly agriculture.
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 Read More
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 Read More
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 Read More
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 Read More
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 Read More
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 Read More
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 Read More
Extra virgin olive oil (EVOO) is a major component of the Mediterranean diet and is appreciated worldwide because of its nutritional benefits in metabolic diseases, including type 2 diabetes (T2D). EVOO contains significant amounts of secondary metabolites, such as phenolic compounds (PCs), that may positively influence the metabolic status. This post reports a study where was investigated for the first time the effects of several PCs on beta-cell function and survival. The results show that hydroxytyrosol, tyrosol, and apigenin foster beta-cells’ health, suggesting that EVOO or supplements enriched with these compounds may improve insulin secretion and promote glycemic control in T2D patients.