At the European Academy we use professional and qualified tutors and course advisors.  We have listed a few tutors involved in our longer courses below. The tutors in the short courses will mostly be supplied by our sister organization in Belgium: Syntra, who specializes in vocational and adult educational courses.

Prof. Bruce W. Zoecklein
Is Professor, Head of the Wine/Oenology Department, and an internationally renowned Oenology specialist at the Virginia Polytechnic Institute and State University, working in a research, extension and teaching capacity.

He previously worked in the California wine industry, and taught Oenology at California State University-Fresno, as well as at the University of Missouri, Columbia, MO., prior to taking up his current professorship in 1985. His education includes degrees in Microbiology/Biochemistry, Horticulture and he holds a Ph.D. in Food Science. He conducts research, extension, class room and graduate student education. He is a member of the Editorial Board of the “Journal of Food Composition and Analysis”, the “Journal of the American Society for Oenology and Viticulture” the  “Australian Journal of Grape and Wine Research”, and “Practical Winery and Vineyard”. Dr Zoecklein is also the regional coordinator for AVERN (American Viticulture and Oenology Research Network).

Jacques Vervisch
Is a Belgian Medical Nutritionist and French Chef, who has 15 years experience in operating and setting up turn key food factory facilities. He practised as a professional Nutritionist at Tygerberg hospital in Cape Town, and ran a private practice as a Medical Nutritionist. He has done research in Food Safety at the universities of Pretoria and Stellenbosch. He is a qualified nutritionist and has wide experience in the food industry. He has followed the following courses:

• Bachelors in Medical Nutrition from Stellenbosch University.
• Currently completing a Masters in European Food Regulatory Affairs from University of Ulster.
• Also selected by the Open University of Holland to participate in a food production management panel with the aim of giving comments on new courses
• Following (for non-degree purposes) courses at Open University of Holland, in Environmental Nutrition, Toxicology and production management.
• In keeping with his desire to stay up-to date with the Food Industry, he completed a professional French Chef’s Training Course in Belgium in 2007.
  
  He also won the 2003 Laureate from the Belgian Ministry for the best Start-up business idea for Belgium and Europe (based on a Health and Safety product).
  
  

Prof. David Gilbert
BA (Hons), MA, DipM., PhD., is Professor of Marketing and functional head of marketing at the School of Management, Surrey University.  He has 20 years academic experience and over 8 years' operational marketing experience for the private sector, having worked as a Product Manager and as a Marketing Manager for Rank leisure. Currently he is responsible for all marketing teaching, consultancy research, and academic matters for MSc and MBA courses.

Jetske van Westering
Is a Lecturer in Hospitality Management, School of Management, University of Surrey (US), and her duties include:

o Module Convener for Introduction to Hospitality Management

o Hospitality Operations Management,

o Food Commodities and Gastronomy (UG)

o Professional Training Tutor

o External Examiner for Bournemouth University, School of Services Management

Derek D Koch
Is a Belgian educator which has travelled widely and visited many wine regions, including those of China. After a career in practising Law, he has, over the past 12 years in Europe, gained experience in the wine industry as an importer-exporter and in international wine marketing & retailing, he teaches and writes on wine subjects, has appeared on television and radio, holds tutored wine tastings and is a judge for the “Concours Mondiale du Vin Bruxelles” and the prestigious ‘International Wine & Spirits Competition’ of the UK - and holds the following wine and educational qualifications:

• France
  Sommelier-Conseil of the Université du Vin, Suze-la-Rousse
• United States
  Introduction to Winemaking of the University of California, Davis
  Certificate in Distance Education of the University of Wisconsin-Madison
• United Kingdom
  Wine & Spirits Diploma course of the Wine and Spirits Trust, London, to be followed by Master of Wines.
• Belgium
  World Wine Master of the Contemporary Flemish Wine Institute
  Sommelier-Conseil of the Flemish Wine Academy
• South Africa
  Certificate in Wines of the Cape Wine Academy
  
  He is the founder and principal of the European Wine Academy. (www. europeanwineacademy.org)