Wageningen University & Research, The Netherlands
Vincenzo Fogliano is a food scientist. After 20 years of career at the University of Naples as professor in Biochemistry, Food Chemistry and Functional Foods, since 2013 he has became chair of the Food Quality & Design group and Editor in Chief of Journal of Functional Food since 2017.
He is author of more than 330 publications on indexed journals covering many aspects of Food science. He is one of the few Wageningen scientists constantly listed in the Thomson Reuter list of the Highly Cited.
The focus of his 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.
He is well known at international level for the studies on the modification induced by food cooking and in particular for all aspects related to Maillard Reaction.