Fabio Valoppi

Fabio Valoppi is a University Researcher and Associate Professor in Food Materials Science at the University of Helsinki, affiliated with the Helsinki Institute of Sustainability Science (HELSUS). He holds roles as a supervisor for the Doctoral Programmes in Materials Research and Nanosciences and Food Chain and Health. His research focuses on lipid-based materials, particularly oleogels and emulsions, with applications in food structure design, sustainability, and nutritional health. He leads projects like FIBER-OLEO and OleoFlow, addressing obesity through innovative food systems. Valoppi received the Young Scientist Award (2022) and actively collaborates internationally, with over 66 publications. His work integrates materials physics, acoustics, and computational modeling to advance functional food technologies.

Research interests include: food nanotechnology, structured lipid systems, ultrasound-assisted processing, and sustainable food design. His group develops methods for oleogel crystallization using ultrasonic standing waves and explores bioactive compound delivery. Key equipment managed include an automatic titrator for digestion analysis and fiber optic oxygen meters.

Recent projects emphasize industrial ultrasonic cleaning (SIUC) and imaging mass spectrometry (UIMAS). Valoppi has organized conferences like the Sustainability Science Days 2022 and delivered invited talks on oleogel advancements. His work bridges academic research with industry needs, focusing on scalable, oxidative-stable materials for healthier food products.