Federico Casassa is a Professor of Enology and Wine Sensory Analysis at California Polytechnic State University-San Luis Obispo, where they explore phenolic extraction and retention in red wines, wine aroma chemistry, and key viticultural aspects. With a Ph.D. from Washington State University, Federico has previously held roles as an Assistant Professor and Full Professor, taught various courses related to winemaking and sensory analysis, and served on the Board of Directors for the American Society for Enology and Viticulture. Their extensive experience includes teaching at Universidad Nacional de Cuyo and research positions at INTA and the Instituto Nacional de Tecnologia Agropecuaria. Currently, Federico also lectures part-time in wine sensory analysis at Allan Hancock College.
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