University of the Republic, Uruguay, Spain
Francisco Carrau is Professor and head of the Enology Section of the Food Science Department of University of the Republic. He has also a deep relation with the wine industry as a part time R&D director and Head Winemaker of his family owned Winery in Uruguay. Castel Pujol winery is one of the leaders of the emergence of exports of Uruguayan quality wines in the last two decades. He was graduated in Biological Sciences at the University of the Republic Uruguay, Faculty of Sciences, in 1987 (specialized in Fungal Genetics). In 2003 he obtained his PhD in Chemistry in the same University at the School of Chemistry in a joint project with the Head of Wine Microbiology at the Australian Wine Research Institute (Dr. Paul A. Henschke) in a topic related to yeast wine aroma compounds and nitrogen metabolism. He had directed 6 Masters and 3 PhD thesis in Wine Microbiology and Aroma Compounds since 1998. He conducts the first post grade course of Uruguay in Wine Biotechnology in collaboration with invited Professors. Participates or conduct of more than 10 projects about grapes and wine together with the main Institutions of the field in Uruguay (University, LATU, INIA INAVI, IIBCE, etc.). He has more than 40 original articles published and more than 70 research works presented at international meetings about wine. Since April 2011 is leading the Enology and Biotechnology Group of the CSIC I+D programme of University of the Republic, UdelaR, Uruguay (2011-2014).
Francisco Carrau research interest include Yeast fermentation technology related to aroma and polyphenol compounds of grapes. Biodiversity of grape and wine microbiology and its potential application in industrial Food Biotechnology.