He is currently full professor of Enzymatic Technology for Food Industry and Oenology at the Department of Agriculture and Forestry Science, Tuscia University (Viterbo, Italy). His main research activities are devoted to [i] Innovative application of enzymes in agro-food processing industry, namely immobilized enzymes, carriers from biopolymers, novel cross-linkers, and bioreactors; [ii] Sustainable approaches to the production of quality still and sparkling wines; [iii] Phenolic compounds, particularly pigments, their reactions and influence on the quality during processing and storage of wine, virgin olive oils and fruit juice. He coauthored 130 research articles in international scientific journals, numerous technical articles, and 1 European patent.