Naamprof. V Fogliano

OmschrijvingPersoonlijk Hoogleraar
OrganisatieDepartement Agrotechnologie en Voedingswetenschappen
OrganisatieeenheidFood Quality and Design
Telefoon+31 317 485 171
Telefoon secretariaat+31 317 482 520
Telefoon 2
Notitie voor telefonist
Notitie door telefonist
BezoekadresBornse Weilanden 9
PostadresPostbus 16
Reguliere werkdagen
Ma Di Wo Do Vr
  • Scientific management - H&H group Hong Kong
    jun 2022 - dec 2024

    Support company R&D

  • Member of the leadership team - Food for life Technology platform
    apr 2022 - mrt 2026

    4 meetings per year in Brussels to discuss food matters and address the EU policy.|Food for life is handled by Food & Drink EU which is the EU food industry federation

  • Scientific advisor - Arterra Bioscience
    mei 2018 - dec 2024

    Scientific Advisor about the health realted ingredients to be used in their bioactive formulations


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.

I’m authors of almost 500 publications on indexed journals covering many aspects of Food science. These papers received more than 20.000 citations and I have an h index of 71.

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.

Sociale media
  Vincenzo Fogliano op Linkedin
  Vincenzo Fogliano op Google Scholar Citations
  Vincenzo Fogliano op Facebook




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.


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 


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

PhD in Food Science Corvinus University of Budapest  

  • 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-78324 - MSc Research Practice Food Quality and Design
  • FQD-80424 - MSc Thesis Food Quality and Design
  • FQD-80824 - MSc Thesis Consumer Technology and Product Use
  • FQD-80836 - MSc Thesis Consumer Technology and Product Use
  • MCB-30806 - Sensory Perception and Consumer Preference
  • MCB-33306 - Integrated Sensory Science
  • YMS-30812 - Metropolitan Challenges
Caption Text
  • mail
  • chat
  • print