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I am a food scientist with over 20 years of experience, particularly in the fields of Biochemistry, Food Chemistry, and Functional Foods. I began my academic career at the University of Naples where I served as a professor. In 2013, I took on the role of chair of the Food Quality & Design group. As the Editor-in-Chief of the Journal of Functional Foods since 2017, I have overseen numerous publications and have authored over 500 research articles in indexed journals, which collectively have received more than 20,000 citations, with an h-index of 71. My research primarily focuses on the design of innovative healthy foods, emphasizing the selection of raw materials, processing methods, formulation, and understanding consumer behavior. I am particularly known for my studies on food processing modifications, especially those related to the Maillard Reaction. Additionally, I am involved in various ancillary activities, including coordinating R&D activities for Arterra Bioscience and working with the Food Life Technology platform.
Wageningen University & Research • Wageningen, Netherlands
Chairholder of the Food Quality & Design group.
Journal of Functional Foods • Wageningen, Netherlands
Oversight of publication practices and standards.
Wageningen University offers MSc programs corresponding to the research departments listed. Admission is centralized but evaluates the relevance of the undergraduate degree to the specific department's field.