معرفی
Prof. Raffaele Mezzenga is a Full Professor at ETH Zürich's Department of Health Sciences and Technology and Head of the Institute of Food, Nutrition, and Health. He earned his master's from Perugia University (Italy) and a PhD in Polymer Physics from EPFL, followed by postdoctoral work at UC Santa Barbara. His career includes roles at the Nestlé Research Center and the University of Fribourg before joining ETH in 2009. His research focuses on self-assembly processes in polymers, biopolymers, and colloidal systems, with applications in environmental remediation, bioplastics, and biomedical materials. Key contributions include pioneering protein-based materials and advancing understanding of amyloid fibrils.
- Education:
- Master's, Materials Science & Engineering, Perugia University
- PhD, Polymer Physics, EPFL
- Research Interests: Self-assembly, biopolymers, amyloid materials, sustainable technologies, food colloids, and soft condensed matter.
- Awards: 2011 AOCS Award, 2017 APS Fellowship, and 2013 Biomacromolecules Young Investigator Award.
- Visiting Roles: Held visiting professorships at Aalto University, RMIT, Monash University, Nanyang Technological University, and others.
- Labs/Teams: Leads the Institute of Food, Nutrition, and Health at ETH, focusing on interdisciplinary research in food science and biomaterials.
His work bridges fundamental science and applied innovation, addressing global challenges in sustainability and health through materials science. Recent projects include creating bioplastics from food waste, developing amyloid-based water purification systems, and advancing targeted drug delivery via lipidic mesophases.
