Timothy Alun Hogg

Profile

Academic degrees:

Year  Academic degree  Institution  Classification
1989  PhD  University of Reading, Department of Food Science and Technology  Admitted to the Degree of Doctor
1984  B.Sc (hons)  University of London, Chelsea College  2:1 (Upper Second Class Honours) 

 

Professional activities:

Period  Position or category  Institution 
1989 to 1991  Researcher  Escola Superior de Biotecnologia, Universidade Católica Portuguesa  
1991 to 2001  Lecturer Escola Superior de Biotecnologia, Universidade Católica Portuguesa  
2001 to present  Senior Lecturer Escola Superior de Biotecnologia, Universidade Católica Portuguesa  
1998 to 2010  Associate Director for Extension activities Escola Superior de Biotecnologia, Universidade Católica Portuguesa  
2010 to present  Director of Research Director CBQF-LA Escola Superior de Biotecnologia, Universidade Católica Portuguesa  

 

Chairman of the Wine Research and Development Agency promoted by the Portuguese wine industry through their interprofessional body Viniportugal from 2006 to 2013 when it was discontinued. He was also member of the core team of the European Technology Platform – Food For Life from its beginning in 2006 until 2012, Portuguese national representative on the EC’s High Level Group of the Knowledge Based Bio Economy (KBBE) initiative during the 6th framework programme and a member of the expert group for the Lead Market Initiative on Bioproducts run by DG Enterprise. He is currently Vice President of the Competitiveness Pole – Portugal Foods (in representation of the Catholic University), and member of the FoodForce network of Directors of European research institutes working on food.

Scientific areas of activity

Wine science and technology. Particularly the relationship between details of wine production and their effects on the aromatic composition and the sensory perception of this composition. Aspects of primary production (viticulture), microbiological alterations and wine ageing are of particular interest. Exposure assessment in Microbial and Chemical Food Safety. Incidence of key pathogens in foodstuffs process factors which influence it.

Research interests/Domain of specialization:
Wine science and technology, particularly wine microbiology and ageing and their effects on aroma profiles in finished wines.
Exposure Assesment in Microbial food safety and migrants from food contact surfaces.

Other skills/activities:
Experienced manager of Post Graduate and other training Programmes.Experienced industrial consultant in wine science and food safety.

Publications | Projects
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Associate Professor
School of Biotechnology

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