The professor Giuseppe Zeppa has born in the 1958 and in 1984 has graduated in Agricultural Science at University of Turin. Since 2010 is Assistant Professor at DISAFA (Department of Agricultural, Forestry and Food Science) – Food Technology Laboratory. He is author or co-author for more than 300 scientific papers. The research activity is devoted to the study of chemical and sensory analysis of foods. Main topics are the study of wine and cheese flavours, the study of relationship between technology and chemical/sensorial characteristics of foods, the use of gas-chromatography for food analysis, the food characterisation between the sensory analysis, the consumer science.