Prof. Dr Vincenzo Fogliano
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’m authors of more than 270 publications on indexed journals covering many aspects of Food science. These papers received more than 11.000 citations and I have an h index of 60. I’m one of the few food scientists constantly listed in the Thomson Reuter list of the “Highly Cited” from 2013 www.highlycited.com
The focus of my research is on the design of innovative healthy foods adopting a chain perspective from the selection of raw materials, through processing and formulation up to the physiological functionality and consumer behavior.
I’m well known at international level for the studies on the modification induced by food cooking and in particular for the compounds formed through Maillard Reaction.