Aude Watrelot

Dr. Watrelot holds a PhD in Food Biochemistry from Avignon France, a MS degree in Biology and Health from University Nantes, France and a BS degree in Plant Physiology and Biotechnology from University of Tours, France. She has conducted research as a research engineer with Dr. Cheynier at INRA Montpellier, a post-doctoral fellow with Dr. Waterhouse at UC-Davis and Dr. Kennedy at CSU-Fresno. Both are leaders in the enology field. These projects related to tannins in red wine and astringency perception. She has collaborations with faculty and researchers at the Australian Wine Research Institute in Adelaide and the College of Enology of the Northwest A&F University of Yangling in Shaanxi China.