Fabio Valoppi

Fabio Valoppi is a Docent and Marie Skłodowska-Curie Individual Fellow at the University of Helsinki, specializing in food structure design and development. His expertise spans emulsions, novel emulsifiers, oleogels, aerogels, delivery systems, functional foods, and equipment development. He currently leads a multidisciplinary team of colloidal and food scientists, engineers, and physicists.

• Specialty: Food structure design and development
• Key areas: Emulsions, oleogels, aerogels, delivery systems, functional foods
• Institution: University of Helsinki
• Current role: LINXS Fellow under the 'Food WG 1 Member, Structure of food raw materials' theme

His research focuses on creating innovative food materials and delivery systems, integrating physics and engineering principles for advanced food product development. He contributes to multidisciplinary collaborations and equipment development in soft matter science.

• Scientific recognition: Marie Skłodowska-Curie Individual Fellowship