Edoardo Capuano

Edoardo Capuano serves as an Associate Professor specializing in Food Quality and Design, with extensive research in food science and nutrition. His work focuses on understanding macronutrient digestibility and developing advanced food processing techniques to enhance nutritional quality and gut health outcomes.

His core research interests include Food Science, Nutrition, Digestibility, and Gut Microbiome interactions, with specific expertise in starch digestion kinetics, protein bioavailability, and tryptophan metabolism. He investigates how food structure influences nutrient release during digestion and develops in vitro models to simulate gastrointestinal processes.

Recent publications reveal a strong emphasis on sensor technology for gut health monitoring, bioactive compound delivery systems, and diet-microbiome interventions. Key trends include engineering oleosome membranes for controlled CBD release, optimizing extrusion parameters for plant proteins, and targeting microbial tryptophan catabolism through dietary strategies.

Capuano actively supervises 12 research projects and leads 24 research initiatives (11 currently active), including PhD supervision on single-cell proteins, aerogel encapsulation, starch structure analysis, and metabolic impacts of food processing. His collaborative network spans gut health diagnostics, protein quality assessment, and carbohydrate digestion imaging.

He operates within the Food Quality and Design research framework, which examines relationships between food composition, physical structure, and nutritional functionality to develop healthier food products.