Vincenzo Fogliano

Vincenzo Fogliano

Waageningen University

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 EU food scientists continuously present in the Thomson Reuter list of the “Highly Cited Researcher” www.highlycited.com
The focus of my research is on the design of innovative healthy foods adopting a chain perspective. 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, the concept of antioxidant dietary fibre and the impact of new processing technologies.

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