Francesco Capozzi

BioNMR Lab - Department of Agricultural and Food Science Alma Mater Studiorum, Università di Bologna - Cesena Campus
Cesena Italy

Biographical Sketch: Associate professor of chemistry, his research aims at describing the quality of food products and their in vitro digestibility by means of spectroscopic (NMR) molecular profiles. He is the cofounder of Foodomics, a new holistic approach that studies food and human nutrition as a whole, to reach the optimization of health and well-being. Since 2009 he is the organizer of the biennial International Conference on Foodomics. He was the European coordinator of the KBBE FP7 project "CHANCE - Low cost technologies and traditional ingredients for the production of affordable, nutritionally correct foods Improving Health in Population groups at risk of poverty"

Papers:
Basic Concepts of Metabolomics and Application to the Food and Nutrition Science