- By 31 May, please review and update your Discovery Profiles using the Te Waka Huia Rangahau | Research Outputs system.
- Use the Profile Review Checklist as a guide of the activities to complete as you review and enhance your profile.
- On 7 June, the University Directory will be fully decommissioned and will no longer be accessible or visible inside or outside of the University, Discovery Profiles will replace the externally facing elements of University Directory.
Associate Professor Bruno Fedrizzi
BSc, MSc, PhD University of Padova (Italy)
Biography
Previous Appointments
2011-2012 Agricultural Institute of San Michele - Italy
2010-2011 University of Padova/Unione Italiana Vini - Italy
Education
2010 PhD (Chem) University of Padova - Italy
2006 MSc (Chem) University of Padova - Italy
2004 BSc (Chem) University of Padova - Italy
Research | Current
Overview
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.
Current projects available
Development of analytical methods using Mass Spectrometry techniques (GCMS, LCMSMS, etc.) for the analysis of primary and secondary metabolites in food, beverages and environmental matrices.
Study of sulfur metabolism in yeast using Mass Spectrometry and isotopic labelling.
Study of the impact of technological and agronomic decisions on the chemical profile of food and beverages.
Teaching | Current
CHEM340 - Course coordinator
CHEM740 - Course coordinator
WINESCI705
WINESCI703
WINESCI707
Postgraduate supervision
Research Fellows
Dr Rebecca Jelley
PhD Students
Jessica Suda 2014
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
Previous Students
PhD
Kenneth Olejar (2016), Matias Kinzurik (2017), Leandro Dias Araujo (2017), Katie Parish (2017), Max Huang (2017, The University of Adelaide), Fatemeh Mahmoodani (2018), Nina Duhamel (2018), Rebecca Jelley (2020), Hua Lyu (2020), Rasangi Sabaragamuwa (2020), Stephen Lo (2020), Shi Min Tan (2021), Andrew Twidle (2021)
MSc
Antony Mavumkal (2014), William Kerner (2014), Kaur Inderjeet (2015), Irene Wong (2016), Ruoyu Hou (2017), Wan Qinyue (2017), Andrew Twidle (2018), Alexandra Lowrey (2018), Guy Kennedy (2018), Mikael Johannisson-Wallman (2019), Cherry Chan (2020)
Distinctions/Honours
2020 - Young Scientist Award (American Chemical Society - Agricultural and Food Chemistry Division)
2010 - International “G. Morsiani” Award for Outstanding Research in Viticulture and Oenology
Responsibilities
Deputy Head of School (Academic)
Areas of expertise
- Analytical Chemistry
- Analytical Biochemistry
- Wine and Food Science
Selected publications and creative works (Research Outputs)
- 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
- +64 9 923 8473
- +64.9.923.8473
- b.fedrizzi@auckland.ac.nz
- bfed327@aucklanduni.ac.nz
Primary office location
SCIENCE CENTRE - CHEMISTRY - Bldg 301
Level 6, Room 629B
23 SYMONDS ST
AUCKLAND 1010
New Zealand