Robert Green teaches courses in beverage management, food and wine appreciation, and mixology for the Hospitality Department of Mercyhurst University on the Erie Campus and the Mercyhurst University Culinary and Wine Institute on the North East Campus. He has extensive training in sensory sciences and brings a hands-on approach to teaching students about wine, and food and beverage service. His teaching experience also includes college-level courses in enology, wine chemistry, sensory evaluation, and sanitation, winery process and design. In addition to 19 years of teaching about wines and winemaking, he has over 30 years of commercial winemaking experience in wineries in the Lake Erie region, and is a consultant to wineries across the Mid-Atlantic States. Robert serves on the Board of Directors for the Lake Erie Concord Grape Belt Heritage Association, a non-profit organization dedicated to preserving and celebrating the lifestyle centered on the region’s grape industry, and is a past Board Member of Erie County Cooperative Extension.