Associate Professor Bruno Fedrizzi

BSc, MSc, PhD University of Padova (Italy)

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Associate Professor


Previous Appointments

2011-2012 Agricultural Institute of San Michele - Italy

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


2010 PhD (Chem) University of Padova - Italy

2006 MSc (Chem) University of Padova - Italy

2004 BSc (Chem) University of Padova - 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.

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




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


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)


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) 





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

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



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/
    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
    Other University of Auckland co-authors: Karine David


Contact details

Primary office location

Level 6, Room 629B
New Zealand

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