Search staff/organisations prof. V Fogliano
Name
Nameprof. V Fogliano
FirstnameVincenzo
Emailvincenzo.fogliano@wur.nl

Job details
DescriptionProfessor
OrganizationDepartment of Agrotechnology and Food Sciences
Organization UnitFood Quality and Design
Phone+31 317 485 171
Mobile
Secretarial phone+31 317 482 520
Phone 2
Fax
Note for telephonist
Note by telephonist
Visiting addressBornse Weilanden 9
6708WG, WAGENINGEN
Building/Room118/X1116
Postal addressPostbus 16
6700AA, WAGENINGEN
Courier30
Regular availability
Mo Tu We Th Fr
Morning
Afternoon
Side activities
  • - Mach Foundation
    Mar 2016 - Dec 2020


Biography

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 and Editor in Chief of Journal of Functional Food from 2017. https://www.journals.elsevier.com/journal-of-functional-foods/

I’m authors of more than 380 publications on indexed journals covering many aspects of Food science. These papers received more than 15.000 citations and I have an h index of 61. I’m one of the few Wageningen scientists constantly listed in the Thomson Reuter list of the “Highly Cited” https://recognition.webofsciencegroup.com/awards/highly-cited/2019/

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 processing and in particular for all aspects related to Maillard Reaction.


Expert Profile
Expertise
Abilities
  • Food product development
Social media
  Vincenzo Fogliano on Linkedin
  Vincenzo Fogliano on Google Scholar Citations
  Vincenzo Fogliano on Facebook

Publications
Key publications
Publication lists

Projects

HEALTHY FOOD DESIGN

Food healthiness is one of the main driver in the creation and marketing of new food products. Different strategies can be pursued to design healthy foods such as the adoption of new ingredients having potential health benefits or the implementation of production processes to optimize the formation of desired compounds and to reduce the formation of those potentially harmful. Also foods targeted at specific categories can be designed: children, pregnant women, elderly, sportsman, students population. Finally foods intended for the prevention of specific pathological conditions can be developed: foods for weight management, osteoporosis,  gut health, mental performance and so on.

Objective

To design healthy foods looking at the different point of the production chain from raw materials to consumer satisfaction.

To use formulation and processing strategies for the development of foods  tailored for different health benefits

Evaluate the possibility to introduce new ingredients having additional health functionality over those already claimed

To develop in vitro models for the systematic design of functional food for the benefit of gastrointestinal  tract

To control the development of Maillard Reaction minimizing the formation of potentially dangerous products and increasing the formation of desired 


Education

Master of Science in Chemistry at the University of Rome "La Sapienza”.

PhD in Food Science Corvinus University of Budapest  

Courses
  • FPH-10306 - Introduction to Food Technology
  • FQD-10306 - Business and Consumer Perspectives on Food Quality
  • FQD-21306 - Food Packaging and Design
  • FQD-31806 - Product Properties and Consumer Wishes
  • FQD-33306 - Dairy Chemistry and Physics
  • FQD-37806 - Food Flavour Design
  • FQD-60312 - Product and Process Design
  • FQD-70424 - MSc Internship Food Quality and Design
  • FQD-70427 - MSc Internship Food Quality and Design
  • FQD-70430 - MSc Internship Food Quality and Design
  • FQD-70433 - MSc Internship Food Quality and Design
  • FQD-70436 - MSc Internship Food Quality and Design
  • FQD-70439 - MSc Internship Food Quality and Design
  • FQD-79324 - MSc Research Practice Food Quality and Design
  • FQD-80418 - Thesis Food Quality and Design
  • FQD-80421 - Thesis Food Quality and Design
  • FQD-80424 - MSc Thesis Food Quality and Design
  • FQD-80427 - MSc Thesis Food Quality and Design
  • FQD-80430 - MSc Thesis Food Quality and Design
  • FQD-80433 - MSc Thesis Food Quality and Design
  • FQD-80436 - MSc Thesis Food Quality and Design
  • FQD-80439 - MSc Thesis Food Quality and Design
  • FQD-80818 - Thesis Consumer Technology and Product Use
  • FQD-80821 - Thesis Consumer Technology and Product Use
  • FQD-80824 - MSc Thesis Consumer Technology and Product Use
  • FQD-80827 - MSc Thesis Consumer Technology and Product Use
  • FQD-80830 - MSc Thesis Consumer Technology and Product Use
  • FQD-80833 - MSc Thesis Consumer Technology and Product Use
  • FQD-80836 - MSc Thesis Consumer Technology and Product Use
  • FQD-80839 - MSc Thesis Consumer Technology and Product Use
  • MCB-30806 - Sensory Perception and Consumer Preference
  • MCB-33306 - Integrated Sensory Science
  • YFS-70312 - BSc Internship Food Technology
  • YFS-80824 - BSc Thesis Food Science and Technology
  • YFS-80836 - Industrial Thesis European Masters Food Studies
  • YMS-30812 - Metropolitan Challenges
  • YSS-81812 - BSc Thesis Business Studies
  • YSS-82312 - BSc Thesis Consumer Studies
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