Dr Edoardo Capuano, Wageningen University & Research, The Netherlands
Talk Title: Food matrix paradigm explained: the case of nutrients bioavailability from plant tissues
Dr Edoardo Capuano received his PhD in Food and Health from the “Seconda Universita’ di Napoli” in 2009. He has worked in several areas of food science and technology including Maillard reaction, process-induced food toxicants and authentication. Currently, Dr Edoardo Capuano is Assistant Professor at the Food Quality and Design (FQD) group at Wageningen University and Research in the Netherlands. His interest is in understanding the effect of structural properties on bioavailability and digestibility of nutrients and bioactive compounds as well as the impact of dietary components on digestion processes. In his integrated approach, Dr Edoardo Capuano investigates the effect of food structure and composition on bioavailability of several nutrients and bioactive compounds in each step of digestion (oral, small intestinal and large intestinal phase) and on a variety of plant-based foods by using a combination of in vitro/in vivo methodologies, kinetic modelling, chemical and physical analyses and imaging techniques. He is author of > 40 among articles in peer-reviewed journals and he is currently supervising 11 PhD students.
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