Dr. Miguel Pedroza
Assistant Professor of Enology
Ph.D. Enology, Universidad de Castilla-La Mancha, Albacete, Spain
MSc Agricultural Science and Engineering (Enology), Universidad de Castilla-La Mancha, Albacete, Spain
Advanced Studies in Enology Diploma, Universidad de Castilla-La Mancha, Albacete, Spain
Office: Viticulture & Enology Building #209
Brief Introductory Statement
Dr. Pedroza joined the Department of Viticulture and Enology as an Assistant Professor of Enology in August 2017. He received a Ph.D. in Enology from the University of Castilla-La Mancha in Spain where he specialized in grape and wine analysis, and in strategies for converting grape marc (winery by-product) into an enological additive. Prior to his Ph.D, Pedroza earned a B.S. in Food Science Engineering from Monterrey Tech in Mexico and fulfilled two undergraduate internships in enology and viticulture in Bordeaux, France and in Oregon. He also worked as an assistant enologist in France and participated in industry oriented research. During his postdoctoral period at the Institute of Cognitive Science CNRS in Lyon, France, Pedroza explored how wine chemosensory stimuli (color and aroma), together with genetic traits, modulate our sensory experience of wine flavor. He is fascinated by how wine chemosensory stimuli our perception of flavor in the human brain. Since 2014, he regularly participates as a professional wine judge at national and international wine competitions.