Associate Professor Bruno Fedrizzi

BSc, MSc, PhD University of Padova (Italy)

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Associate Professor

Biography

Education

2010 PhD (Chem) University of Padova - Italy

2006 MSc (Chem) University of Padova - Italy

2004 BSc (Chem) University of Padova - Italy

Previous Appointments

2011-2012 Agricultural Institute of San Michele - Italy

2010-2011 University of Padova/Unione Italiana Vini - Italy

 

Research | Current

Bruno's research focuses on isolation, identification and analysis of molecules from biological samples. Mass spectrometry based techniques are used for structure elucidation and the development of analytical methods to quantify molecules of biological and/or technological interest.  

The main area of research is the study of the secondary metabolites in grape and wine, even though current projects on honey, dairy products, etc. are currently undergoing. The research developed in Bruno's lab stretches across a variety of chemical fields such as analaytical chemistry and organic synthesis. These projects are developed to gain fundamental knowledge on the biosynthesis and significance of these compounds in natural products as wellas to provide important applicable insight to several NZ industry sectors.

Teaching | Current

CHEM340 - Course coordinator

CHEM740 - Course coordinator

WINESCI704 - Course coordinator

WINESCI703

WINESCI707

Postgraduate supervision

Research Fellows

Dr Rebecca Jelley

 

PhD Students

 

Jessica Suda 2014 

Shi Min Tan 2015 - with Prof D. Barker

Hayden Jones-Moore 2020

Krishna, Paniker 2019

Dinesha Hansamali Perera 2019

Mosaferi, Shabnam 2018 - with Prof D. Barker

Lowrey, Alexandra 2018

Hou, Ruoyu 2018

Wang, Jin 2018

Twidle, Andrew 2018 - with Prof D. Barker

 

 

 

Distinctions/Honours

2010 - International “G. Morsiani” Award for Outstanding Research in Viticulture and Oenology

2020 - Young Scientist Award (American Chemical Society - Agricultural and Food Chemistry Division)

Responsibilities

Deputy Head of School (Academic)

Areas of expertise

  • Analytical Chemistry
  • Analytical Biochemistry
  • Wine and Food Science

 

Selected publications and creative works (Research Outputs)

As of 29 October 2020 there will be no automatic updating of 'selected publications and creative works' from Research Outputs. Please continue to keep your Research Outputs profile up to date.
  • van Leeuwen, K. A., Nardin, T., Barker, D., Fedrizzi, B., Nicolini, G., & Larcher, R. (2020). A novel LC-HRMS method reveals cysteinyl and glutathionyl polysulfides in wine. Talanta, 21810.1016/j.talanta.2020.121105
    Other University of Auckland co-authors: David Barker
  • Kinzurik, M. I., Deed, R. C., Herbst-Johnstone, M., Slaghenaufi, D., Guzzon, R., Gardner, R. C., ... Fedrizzi, B. (2020). Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation. Food microbiology, 8910.1016/j.fm.2020.103435
    Other University of Auckland co-authors: Rebecca Deed
  • Jelley, R. E., Duhamel, N., Barker, D., & Fedrizzi, B. (2020). A convenient synthesis of amino acid-derived precursors to the important wine aroma 3-sulfanylhexan-1-ol (3SH). Tetrahedron Letters, 61 (13)10.1016/j.tetlet.2020.151663
    Other University of Auckland co-authors: David Barker, Rebecca Jelley
  • Pilkington, L. I., Deed, R. C., Parish-Virtue, K., Huang, C.-W., Walker, M. E., Jiranek, V., ... Fedrizzi, B. (2019). Iterative synthetic strategies and gene deletant experiments enable the first identification of polysulfides in Saccharomyces cerevisiae. Chemical communications (Cambridge, England), 55 (60), 8868-8871. 10.1039/c9cc03020d
    Other University of Auckland co-authors: Rebecca Deed, Lisa Pilkington, David Barker
  • Deed, R. C., Hou, R., Kinzurik, M. I., Gardner, R. C., & Fedrizzi, B. (2019). The role of yeast ARO8, ARO9 and ARO10 genes in the biosynthesis of 3-(methylthio)-1-propanol from L-methionine during fermentation in synthetic grape medium. FEMS Yeast Research, 19 (2)10.1093/femsyr/foy109
    Other University of Auckland co-authors: Rebecca Deed, Rorric Hou
  • Duhamel, N., Slaghenaufi, D., Pilkington, L. I., Herbst-Johnstone, M., Larcher, R., Barker, D., & Fedrizzi, B. (2018). Facile gas chromatography-tandem mass spectrometry stable isotope dilution method for the quantification of sesquiterpenes in grape. Journal of chromatography. A, 1537, 91-98. 10.1016/j.chroma.2017.12.065
    Other University of Auckland co-authors: Lisa Pilkington, David Barker
  • Parish, K. J., Herbst-Johnstone, M., Bouda, F., Klaere, S., & Fedrizzi, B. (2017). Sauvignon Blanc aroma and sensory profile modulation from high fining rates. Australian Journal of Grape and Wine Research, 23 (3), 359-367. 10.1111/ajgw.12281
  • Kinzurik, M. I., Ly, K., David, K. M., Gardner, R. C., & Fedrizzi, B. (2017). The GLO1 gene is required for full activity of O-acetyl homoserine sulfhydrylase encoded by MET17. ACS Chemical Biology, 12 (2), 414-421. 10.1021/acschembio.6b00815
    URL: http://hdl.handle.net/2292/33469
    Other University of Auckland co-authors: Karine David

Identifiers

Contact details

Primary office location

SCIENCE CENTRE - CHEMISTRY - Bldg 301
Level 6, Room 629B
23 SYMONDS ST
AUCKLAND 1010
New Zealand

Web links