Camila Ribalta-Pizarro obtained her degree in agricultural engineering and her MSc in Viticulture and Enology from University of Chile, in 2016. Her MSc project studied the effect of abscisic acid on photosynthesis and sugar concentrations in leaves and berries of grapevines (Vitis vinifera L.) cv. Carménère. She worked as a researcher over 2 years in the Valparaiso Regional Center for Fruit and Vegetable Innovation, focused on the sustainability of agricultural systems of Valparaiso Region. Furthermore, she has worked in the study of the effect of water stress on grapes and wine quality, with Dr. Alejandro Cáceres Mella. She has recently been awarded a 4-year PhD scholarship from the Chilean government (Becas Chile, CONICYT) and has joined the ANTIOX team to study oxidative stress related to grape and wine quality under water stress conditions and different canopy managements.


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