Naam
Naamdr. E Capuano
RoepnaamEdoardo
Emailedoardo.capuano@wur.nl

Werk
OmschrijvingUniversitair docent
OrganisatieDepartement Agrotechnologie en Voedingswetenschappen
OrganisatieeenheidFood Quality and Design
Telefoon+31 317 485 690
Mobiel
Telefoon secretariaat+31 317 482 520
Telefoon 2+31 317 482 520
Fax
Notitie voor telefonist
Notitie door telefonist
BezoekadresBornse Weilanden 9
6708WG, WAGENINGEN
Gebouw/Kamer118/X1114
PostadresPostbus 17
6700AA, WAGENINGEN
Bodenummer30

Biografie

Edoardo Capuano received his PhD degree from the SUN (second university of Naples) in 2009 in Food and Health. Since 2010 he has worked at Wageningen UR as a post-doc in the FQD group and as researcher at RIKILT. In 2014 he has entered the tenure track in the FQD group on the design of healthier plant-based foods. His interests span across the entire field of food science and technology with special emphasis on food chemistry, nutrition and statistics.


Expertiseprofiel
Expertise
Sociale media
  Edoardo Capuano op Linkedin

Publicaties
Publicatielijsten

Projecten

The food matrix can be defined as the whole of the food chemical components and their molecular relationships, i.e. chemical bonds and physical interactions. In other words, the chemical composition of food and the way those components are structurally organized at micro-, meso- and macroscopic scales (Figure 1).

FM can affect the nutritional quality and the potential health effect of food in 2 different ways: By affecting the stability of bioactive compounds during processing (including storage and cooking) and affecting the level of bioactive compounds that are available for absorption in the digestive tract.

In my research activity I investigate how to describe, predict and optimize this effect. This would help consumers in better design their meals and dietary habits as well as food industry in designing food that are able to deliver the desired level of nutrients/bioactive compounds in the gastrointestinal tract.

Projects

  1. Fermentation of antioxidant dietary fibres
  2. Fighting diabetes: Technological strategies to reduce the glycaemic index of starchy foods
  3. Unravelling the role of cell wall encapsulation on bio-accessibility of intracellular nutrients
  4. Plant matrix and protein digestibility
  5. Tryptophan, gut microbiota and AhR
  6. Polyphenols as inhibitors of digestive enzymes
  7. starch-polyphenols interactions
  8. Investigating teh effect of bran addition on bread quality at a fundamental level
  9. Microbial metabolism of lipids in the gut and gut health
  10. Technological strategies to improve nutritional and sensorail quality of immature rice-based products
  11. Technological strategies to improve nutritional and sensory quality of jackbeans-based products
  12. oral processing and nutrients bioavailability
  13. dietary peptides and gut health

Onderwijs
Vakken
  • FCH-32306 - Food Digestion: Fermentation and Gut Health
  • FPE-10808 - Food Production Chains
  • FQD-60312 - Product and Process Design
  • HNH-30706 - Food Digestion: Nutrient Breakdown and Absorption
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Profiel