Vincenzo Fogliano

Prof. Vincenzo Fogliano is a prominent food scientist and Chair of the Food Quality & Design group at Wageningen University & Research. He previously held a professorship in Biochemistry, Food Chemistry, and Functional Foods at the University of Naples for 20 years. His research focuses on designing healthy foods through a holistic chain perspective, from raw materials to consumer behavior, with a notable expertise in the Maillard Reaction and food processing effects.

Education: Master of Science in Chemistry from the University of Rome 'La Sapienza' and a PhD in Food Science from Corvinus University of Budapest. He has authored nearly 500 publications, achieving an h-index of 71 and over 20,000 citations. He serves as Editor-in-Chief of the Journal of Functional Foods and holds roles in various industry advisory boards.

Research Interests: Functional foods, food processing optimization, gut microbiota interaction, and reducing harmful compounds like acrylamide. His work bridges food science with health outcomes, emphasizing sustainable and innovative food design.

Grants & Collaborations: Leads projects on food by-product valorization, gut health, and plant-based alternatives. Engages with start-ups and industry partners like Doehler and Maia.

Labs/Teams: Heads the Food Quality & Design group, focusing on interdisciplinary research in food innovation and health.