Franco Canciani

Born in 1969; Ph.D. in Food Science and Tech. with extended study experiences in foreign countries (Gembloux, Belgium; Weihenstephan, Germany; Algarve, Portugal; Ensbana, France). He has run a laboratory in the D.O.C. Colli Orientali del Friuli area, consulting 130+ wineries mostly on technical problems solving (fermentation stop). Along with Prof. Giulio Colomba and Dr. Valdino Diust conceived a specific and special yeast for the fermentation of Sauvignon Blanc grapes and a TCA detecting system. After 10 years at Banear, joined Alessandro Gallici to create Vinnovative.