Vincenzo Fogliano, Wageningen University & Research, The Netherlands
Prof. Vincenzio Fogliano is a food scientist. For 20 years he worked at the University of Naples as professor in Biochemistry, Food Chemistry and Functional Foods. Since 2013, he is the chair of the Food Quality & Design group at Wageningen University. He has published more than 350 publications on indexed journals covering many aspects of Food science. These papers received more than 11.000 citations and I have an h-index of 63. Prof. Vincenzo Fogliano is one of the few food scientists constantly listed in the Thomson Reuter list of the “Highly Cited” since 2013 www.highlycited.com
For many years, Prof. Vincenzo Fogliano worked on the modification induced by food processing and in particular for the compounds formed through Maillard Reaction in coffee, cocoa, bakery and dairy products. Now his research focusses on the design of innovative healthy foods adopting a chain perspective from the selection of raw materials, through processing and formulation up to the physiological functionality and consumer behavior. His primary challenge is to use a food design approach to tackle the two main issues of the food sector: sustainable feeding and counteracting obesity.
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