Wageningen University & Research
Chair of the Food Quality & Design group at Wageningen University. Editor in Chief of the Journal of Functional Foods and R&D director of Arterra Bioscience
I’m a food scientist. After 20 years of career at the University of Naples as professor in Biochemistry, Food Chemistry and Functional Foods, from 2013 I became chair of the Food Quality & Design group at Wageningen University.
I published more than 450 publications on indexed journals covering many aspects of Food science. These papers received more than 20.000 citations and I have an h index of 67. I have been for many years in the “Highly Cited” scientists released by Clarivate www.clarivate.com
I work on the modification induced by food processing and in particular for the compounds formed through Maillard Reaction in coffee, cocoa, bakery and dairy products. Now the focus of my research is on the design of innovative healthy foods adopting a food system perspective and the focus on gastro intestinal health. My challenge is to use a food design approach to tackle the two main issues of the food sector: feeding the planed in 2050 and counteracting obesity.
Tuesday, October 4, 2022
9:30 AM – 10:00 AM CDT (Chicago, USA; UTC-5)