prof. dr. Branka Mozetič Vodopivec

Organisational units:
Office:
N-11, Lanthieri Mansion, Vipava
Phone:
05 9099 701
E-mail:
Consultations:
Monday, 10.30-12.00 upon arrangement via e-mail
Dean:
  • School for Viticulture and Enology
Course principal:
Lecturer:

Prof. Dr. Branka Mozetič Vodopivec
Full Professor of Food Technology
Dean of the School for Viticulture and Enology

ORCID profil | SICRIS/COBISS profil

Branka Mozetič Vodopivec is Full Professor of Food Technology and Dean of the School for Viticulture and Enology at the University of Nova Gorica. She is also a Scientific Councillor at the University’s Wine Research Centre.
She received her PhD in food technology from the Biotechnical Faculty of the University of Ljubljana in 2004, having completed her university degree in food technology at the same faculty in 1998.

She has worked at the University of Nova Gorica since 2000, first as a young researcher and later as a postdoctoral researcher, Assistant Professor and Associate Professor, and became Full Professor of Food Technology in 2022. Since 2011 she has been Dean of the School for Viticulture and Enology, where she leads and co-develops study programmes in viticulture and enology.

Her research focuses on the chemical composition of grapes, wine, cider and fruit juices, analytical methods for determining food quality and authenticity, phenolic compounds, wine aroma profiling and the valorisation of food-industry by-products. She pays particular attention to the typicity of wines and ciders, the influence of indigenous yeasts on wine quality, and sustainable processing technologies for fermented beverages.

She has led or taken part in numerous national and international research projects, including Interreg projects and Norwegian research projects on the typicity of cider and traditional fermented beverages.

Selected publications:

  • MARTELANC, M. et al. A unique mixture of monoterpenes and volatile phenols characterises Zelen wine’s aromatic profile. OENO One, 2025. https://doi.org/10.20870/oeno-one.2025.59.1.8278
  • ØVSTHUS, I. et al. Chemical characterization of cider produced in Hardanger – from juice to finished cider. Beverages, 2024. https://doi.org/10.3390/beverages10030073
  • ČESNIK, U. et al. Functional characterization of Saccharomyces yeasts from cider produced in Hardanger. Fermentation, 2023. https://doi.org/10.3390/fermentation9090824
  • TOPIĆ BOŽIČ, J. et al. The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: a laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption. LWT – Food Science and Technology, 2020. https://doi.org/10.1016/j.lwt.2020.109072
  • BAT, K. et al. Primary and secondary metabolites as a tool for differentiation of apple juice according to cultivar and geographical origin. LWT – Food Science and Technology, 2018. https://doi.org/10.1016/j.lwt.2017.12.026
  • KLANČNIK, A. et al. Anti-Campylobacter activity of resveratrol and an extract from waste Pinot noir grape skins and seeds, and resistance of Camp. jejuni planktonic and biofilm cells, mediated via the CmeABC efflux pump. Journal of Applied Microbiology, 2017. https://doi.org/10.1111/jam.13315
prof. dr. Branka Mozetič Vodopivec