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Teaching staff with important additional positions

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Joan Miquel Canals

  • President of the Catalan Association of Oenologists (ACE)
  • President of the College of Oenologists of Catalonia (CEEC)

Joan Miquel Canals

Joan Miquel Canals

Joan Miquel Canals, dean of the Faculty of Oenology of the URV, has been president of the ACE (Catalan Association of Oenologists) and of the College of Oenologists of Catalonia (CEEC) since February 2018. One of the aims of the ACE was to safeguard the progress of oenological science by ensuring that the activity of oenologists was legally recognised and that they were legally protected. These aspirations led the ACE to create the College of Oenologists of Catalonia (CEEC).

The wine growing sector in Catalonia produces some 180 million bottles of wine from its various designations of origin and more than 200 million bottles of cava. This volume represents one third of the whole Catalan food industry: turnover is above 1,000 million euros and it employs more than 20,000 people. Oenology is the science of wine and the oenologist is the professional responsible for the whole process of production from the vine to the bottle who guarantees the consumer the quality of the wine from the nutritional point of view. The ACE believes that a professional college is in a better position to protect this component of our diet.

With a bachelor's degree and a doctorate in Chemistry from the University of Barcelona and the Universitat Rovira I Virgili (URV), respectively, Joan Miquel Canals has made post-doctoral visits to France (1999-2000 and Australia (2011-2012). He is a tenured lecturer in the Department of Biochemistry and Biotechnology of the URV and since 1994 he has taught at the Faculty of Oenology. He is the coordinator of the training project VitaGlobal of the EU's programme CBHE (Capacity building in high education). He has a variety of research interests: the factors that influence astringency and bitterness in red wines, the factors that contribute to the quality of sparkling wines and the effect of closures (types of stopper)) on the evolution of wine. As the result of this research he has co-authored more than 50 publications in scientific journals and more than 35 in more popular magazines.