Researcher in Valorization of Winemaking By-products

Universita degli Studi di Padova

Posted: 6 November 2026 - Padua, Italy

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The project aims to valorize yeast cell components from winemaking and distillation processes by developing innovative and sustainable extraction technologies. The goal is to obtain extracts enriched in polysaccharides, peptides, and proteins, and to characterize their pro- and antimicrobial, as well as antioxidant, properties. The position is based at the Department of Agronomy, Animal Science, Food, Natural Resources, Environment and Energy (DAFNAE) at the University of Padova.

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