Vincenzo Fogliano

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 worked for many years 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 chain perspective and the focus on the gut 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.