Vincenzo Fogliano

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  Nutritional characterization of single cell proteins (SCP) from microorganisms.

  Ding, C. (PhD candidate), Fogliano, V. (Promotor) & Capuano, E. (Co-promotor)

  15/02/25 → …

  Project: PhD

• Ex situ and in situ quantification of structure-functional relationships in texturized novel protein sources.

  Mateo, A. (PhD candidate), Fogliano, V. (Promotor), Mishyna, M. (Co-promotor) & Terenzi, C. (Co-promotor)

  1/01/25 → …

  Project: PhD

  • Extrudate 100%
  • High Moisture 100%
  • Magnetic Resonance Imaging 100%
  • Novel Food Ingredients 100%

• Elucidating the mechanisms of electric field-driven protein hydration layer stacking on the water-holding properties of chilled meat.

  Wu, G. (PhD candidate), Fogliano, V. (Promotor) & Erasmus, S. (Co-promotor)

  1/11/24 → …

  Project: PhD

• Co-fermentation of Hydrolytic Enzymes Producing Fungi and Lactobacilli to Enhance the Recovery Value of Spent Coffee Ground (SCG)

  Wei, X. (PhD candidate), Fogliano, V. (Promotor) & Casertano, M. (Co-promotor)

  1/11/23 → …

  Project: PhD

  • Cell Wall 100%
  • Hydrolase 100%
  • Lactobacillus 100%
  • Spent Coffee Grounds 100%
  • Co-Fermentation 100%

• Cellular agriculture

  Yang, X. (PhD candidate), Fogliano, V. (Promotor) & Mishyna, M. (Co-promotor)

  1/11/23 → …

  Project: PhD

• Potential of proteins from faba bean (Vicia faba subspecies minor) and duckweed (Lemna minor)

  van Uffelen, E. (PhD candidate), Fogliano, V. (Promotor) & van Stokkom, V. (Co-promotor)

  1/10/23 → …

  Project: PhD

• Microbiological Contamination of Meat Carcasses.

  Isaac-Bamgboye, I. (PhD candidate), Fogliano, V. (Promotor) & Erasmus, S. (Co-promotor)

  1/09/23 → …

  Project: PhD

• Microbial biomass for future food: from biorefinery to food ingredients

  Bozzo van der Heijden, L. (PhD candidate), Fogliano, V. (Promotor), Hettinga, K. (Promotor) & Mishyna, M. (Co-promotor)

  1/08/23 → …

  Project: PhD

• Assessing the added value of Design Thinking for New Food Product Development (NFPD)

  Groen, P. (PhD candidate), Fogliano, V. (Promotor) & Steenbekkers, B. (Co-promotor)

  1/04/23 → …

  Project: PhD

• Investigate the potential of plant-based isolates in meat flavour generation for plant based meat analogues.

  Wang, B. (PhD candidate), Fogliano, V. (Promotor), Oliviero, T. (Co-promotor) & da Fonseca Selgas Martins-van der Maaten, S. (Co-promotor)

  1/12/22 → …

  Project: PhD

• It takes guts to BBB: Using sustainable omega-3 rich oils to improve gut-brain health.

  Wessels, D. (PhD candidate), Fogliano, V. (Promotor), Hennebelle, M. (Co-promotor) & Hoppenbrouwers, T. (Co-promotor)

  1/11/22 → …

  Project: PhD

• mEATquality.

  Yigitturk, S. (PhD candidate), Fogliano, V. (Promotor), Barbut, S. (Co-promotor), Erasmus, S. (Co-promotor) & Silletti, E. (Co-promotor)

  1/04/22 → …

  Project: PhD

  • Meat Quality 100%
  • Food Science 25%
  • Water Holding Capacity 25%
  • Broiler Meat 25%
  • Food Fraud 25%

• Use of Coconut functional ingredients to develop infant formula

  Ranpatabendi, T. (PhD candidate), Fogliano, V. (Promotor) & Verkerk, R. (Co-promotor)

  8/03/22 → …

  Project: PhD

  • Infant Formula 100%
  • Functional Ingredients 100%
  • Infant Nutrition 75%
  • Nutritive Value 75%
  • Prebiotic Oligosaccharides 50%

• Dynamic in-vitro detection of VOCs as markers to understand the role of fermentable fibers on gut health .

  Dell'Olio, A. (PhD candidate), Fogliano, V. (Promotor) & Rubert Bassedas, J. (Co-promotor)

  17/01/22 → …

  Project: PhD

• Challenging the worldwide problem of iron deficiency through sustainable means: Utilization of the iron-binding protein complex ferritin from edible insects

  First, T. (PhD candidate), Fogliano, V. (Promotor) & Mishyna, M. (Co-promotor)

  15/01/22 → …

  Project: PhD

• Impact of microalgal proteins on the adhesion properties, release profile and biological activity of microporous scaffolds hosting probiotic living cells.

  Fortuin, J. (PhD candidate) & Fogliano, V. (Promotor)

  1/10/21 → …

  Project: PhD

  • Probiotics 100%
  • Probiotic 100%
  • Lactobacillus 66%
  • Protein in Food 60%
  • Functional Food 60%

• Sustainable ingredient fractionation and effects on human health.

  Ntouranidi, S. (PhD candidate), Fogliano, V. (Promotor), Smidt, H. (Promotor), Capuano, E. (Co-promotor) & Zoetendal, E. (Co-promotor)

  1/09/21 → …

  Project: PhD

• The effect of dietary AGEs on human gut epithelial models of health and disease.

  Jansen, F. (PhD candidate), Fogliano, V. (Promotor), Hoppenbrouwers, T. (Co-promotor) & Rubert Bassedas, J. (Co-promotor)

  1/09/21 → …

  Project: PhD

  • Advanced Glycation End-Product 100%
  • Protein Glycation 33%
  • Glycation 33%
  • Sensation of Taste 33%
  • Low-moisture Foods 33%

• Children's perception of plant-based food alternatives

  Pater, L. (PhD candidate), Fogliano, V. (Promotor), Zandstra, L. (Promotor) & Steenbekkers, B. (Co-promotor)

  1/09/21 → …

  Project: PhD

  • Plant-Based Food 100%

• Double-layer and Plant-based microcapsules for immune system applications.

  Meng, X. (PhD candidate), Fogliano, V. (Promotor) & Hoppenbrouwers, T. (Co-promotor)

  25/01/21 → …

  Project: PhD

• Maillard-based delivery systems using natural deep eutectic solvents (NADES)

  Chen, K. (PhD candidate), Fogliano, V. (Promotor), Madadlou, A. (Co-promotor) & Troise, A. (Co-promotor)

  1/11/20 → …

  Project: PhD

• Development of artificial lysosome produced by microfluidics to mimic digestive system of enterocytes.

  Hu, K. (PhD candidate), Fogliano, V. (Promotor), Velders, A. (Promotor) & Saggiomo, V. (Co-promotor)

  9/10/20 → …

  Project: PhD

• Development of an in vitro screening tool for the prevention/treatment of neurological diseases by blocking AGEs

  Chrysanthou, M. (PhD candidate), Fogliano, V. (Promotor), Wichers, H. (Promotor), Hoppenbrouwers, T. (Co-promotor) & Rubert Bassedas, J. (Co-promotor)

  1/09/20 → …

  Project: PhD

• Snack Design

  de Vaal, M. (PhD candidate), Fogliano, V. (Promotor), Steenbekkers, B. (Co-promotor) & Verkerk, R. (Co-promotor)

  1/08/20 → …

  Project: PhD

• Anti-inflammatory effects of citrus essential oils metabolites in the gut.

  Yang, F. (PhD candidate) & Fogliano, V. (Promotor)

  3/02/20 → …

  Project: PhD

  • Essential Oil 100%
  • Citrus 100%
  • Antiinflammatory Activity 100%
  • Zein 12%
  • Prolamin 12%

• Study of the encapsulation of anthocyanins from mexican purple corn (Zea mays L.): food coloring.

  Soto Aguilar, D. (PhD candidate), Fogliano, V. (Promotor), Scholten, E. (Promotor) & Verkerk, R. (Co-promotor)

  1/01/20 → …

  Project: PhD

• The influence of different processes on the bioavailability of flavonoids.

  Jiang, X. (PhD candidate), Fogliano, V. (Promotor), Dekker, M. (Co-promotor) & Verkerk, R. (Co-promotor)

  1/01/20 → …

  Project: PhD

• A food safety behaviour based approach to hygiene and safety-related practices – Application to the street food sector in Ecuador.

  Pilamala Rosales, A. (PhD candidate), Fogliano, V. (Promotor), Luning, P. (Promotor) & Linnemann, A. (Co-promotor)

  4/03/19 → …

  Project: PhD

  • Street Food 100%
  • Food Sector 100%
  • Street Food Vendors 100%
  • Food Safety Behavior 100%
  • Food-Borne Disease 25%
• Finished

  FoodSafety4EU - Multi-stakeholder platform for food safety in Europe

  Luning, P. (Project Leader), Fogliano, V. (CoPI), van Zeben, J. (CoPI), Schebesta, H. (PI) & van der Linden, N. (CoPI)

  1/01/21 → 31/12/23

  Project: Staff

  • Food Safety System 100%
  • Food Safety 100%
  • European Food 42%
  • Food Industry 14%
  • Food Safety Authorities 14%

• Flavour-protein interaction in plant-based food systems.

  Barallat Perez, C. (PhD candidate), Fogliano, V. (Promotor) & Oliviero, T. (Co-promotor)

  1/08/20 → 13/12/24

  Project: PhD

• Snackification: Understanding healthiness and naturalness in snacking products.

  Klerks, M. (PhD candidate), Fogliano, V. (Promotor) & Verkerk, R. (Co-promotor)

  2/01/20 → 30/06/23

  Project: PhD

• Canavalia legumes as an indigenous resource to enhance food security in Indonesia.

  Purwandari, F. (PhD candidate), Fogliano, V. (Promotor) & Capuano, E. (Co-promotor)

  1/07/19 → 27/02/24

  Project: PhD

• Micronutrient bioaccessibility in food products developed from biofortified cassava and Amaranth leaves.

  Lawal, R. (PhD candidate), Fogliano, V. (Promotor) & Linnemann, A. (Co-promotor)

  1/04/19 → 20/05/22

  Project: PhD

  • Leaf Vegetables 100%
  • Amaranth 92%
  • Micronutrient 71%
  • Biofortified 57%
  • Iron 48%

• Effects of processing treatments on physicochemical properties and storage stability of juice treatments and their effect on carotenoid bio-accessibility.

  Liu, J. (PhD candidate), Fogliano, V. (Promotor), Dekker, M. (Co-promotor) & Verkerk, R. (Co-promotor)

  15/02/19 → 22/11/22

  Project: PhD

  • Carotenoid 100%
  • Storage Stability 100%
  • Pectin 66%
  • Food Matrix 25%
  • Hydrolysate 16%

• The role of undigestible components of pulses in the colon, related to satiety regulation, using in vitro cellular models, gut microbiota, and human subjects.

  Boachie, R. (PhD candidate), Fogliano, V. (Promotor) & Capuano, E. (Co-promotor)

  1/02/19 → 12/09/23

  Project: PhD

• Analyses and kinetic models to predict the formation of thermal process contaminant in food products.

  Xie, Y. (PhD candidate), Fogliano, V. (Promotor), van der Fels-Klerx, I. (Promotor) & van Leeuwen, S. (Co-promotor)

  21/11/18 → 28/11/23

  Project: PhD

• Tryptophan catabolism by gut microbiota: a bridge connecting food science and human nutrition

  Huang, Z. (PhD candidate), Fogliano, V. (Promotor), Wells, J. (Promotor) & Capuano, E. (Co-promotor)

  10/10/18 → 7/02/23

  Project: PhD

  • Human Nutrition 100%
  • Tryptophan 100%
  • Gut Microbiota 100%
  • Intestine Flora 100%
  • Metabolite 33%

• Evaluation of melanoidins formation in the roasting process of Colombian origin cocoa and their human biotransformation by in vitro digestion.

  Peña Correa, F. (PhD candidate) & Fogliano, V. (Promotor)

  23/08/18 → 26/05/23

  Project: PhD

• Role of functional food in atopic dermatitis.

  Lee, Y. H. (PhD candidate), Fogliano, V. (Promotor) & Capuano, E. (Co-promotor)

  11/08/18 → 1/07/24

  Project: PhD

  • Gut 100%
  • Functional Food 100%
  • Atopic Dermatitis 100%
  • Intestine Flora 31%
  • Gut Microbiota 27%

• Design of functional foods based on protein-polysaccharide micro/nanogel particles.

  Feng, J. (PhD candidate), Fogliano, V. (Promotor), Schroen, K. (Promotor) & Berton-Carabin, C. (Co-promotor)

  5/01/18 → 1/04/22

  Project: PhD

  • Food Emulsion 100%
  • Maillard Reaction Product 100%
  • Glycation 100%
  • Melanoidin 83%
  • Soy Protein 66%

• Anti-diabetes and anti-inflammation mechanism of physochemicals isolated form vegetables.

  Kan, L. (PhD candidate), Fogliano, V. (Promotor), Capuano, E. (Co-promotor) & Oliviero, T. (Co-promotor)

  1/09/17 → 4/10/21

  Project: PhD

  • Polyphenol 100%
  • Starch 100%
  • Starch Digestion 100%
  • Starch Digestibility 35%
  • Food Matrix 25%

• REFINE: Optimization of refining process of vegetable oils and fats in order to reduce process contaminants

  Oey, S. (PhD candidate), Fogliano, V. (Promotor), van der Fels-Klerx, I. (Promotor) & van Leeuwen, S. (Co-promotor)

  1/06/17 → 15/09/23

  Project: PhD

  • Oil and Fat 100%
  • Oil Refining 100%
  • Vegetable Oil 100%
  • Refining Process 100%
  • Palm Oil 50%

• Improving food security in Tanzania by improving bioavailability of nutrients and sensory attributes of local rice-based products.

  Miraji, K. (PhD candidate), Fogliano, V. (Promotor), Capuano, E. (Co-promotor) & Linnemann, A. (Co-promotor)

  1/05/17 → 5/04/22

  Project: PhD

  • Food Security 100%
  • Cereal-based 100%
  • Nutritive Value 75%
  • Food Supply 50%
  • Sensory Properties 25%

• Food matrix and disease prevention.

  di Stefano, E. (PhD candidate), Fogliano, V. (Promotor) & Oliviero, T. (Co-promotor)

  5/04/17 → 17/01/22

  Project: PhD

  • Food Matrix 100%
  • Green Lentil 100%
  • Digestibility 50%
  • Lentil Flour 50%
  • Potential Prebiotic 50%

• Turmeric (Curcumin longa) from Nigeria: Utilization, consumer awareness, composition, functional properties and impact of processing on digestion and nutritional quality.

  Idowu-Adebayo, F. (PhD candidate), Fogliano, V. (Promotor) & Linnemann, A. (Co-promotor)

  1/03/17 → 7/09/22

  Project: PhD

  • Turmeric 100%
  • Soya Milk 54%
  • Nutritive Value 50%
  • Street Food 50%
  • Cow Milk 50%

• Analysing consumer food choice and perceived quality of international traditional products.

  Frez Muñoz, L. (PhD candidate), Fogliano, V. (Promotor) & Steenbekkers, B. (Co-promotor)

  6/02/17 → 3/04/25

  Project: PhD

  • Home Cooking 100%
  • Traditional Food 60%
  • Mashed Potatoes 20%
  • Food Industry 20%
  • Food Ingredient 20%

• Food packaging and modeling.

  Wang, L. (PhD candidate), Fogliano, V. (Promotor), Dekker, M. (Co-promotor) & Heising, J. (Co-promotor)

  2/01/17 → 15/12/20

  Project: PhD

  • Antimicrobial Packaging 100%
  • Food Matrix 100%
  • Food systems 100%
  • Food Safety 20%
  • Food Storage 20%

• Effect of isothiocyanate antimicrobial compounds in films; development and application of antimicrobial packaging.

  Bahmid, N. (PhD candidate), Fogliano, V. (Promotor), Dekker, M. (Co-promotor) & Heising, J. (Co-promotor)

  1/11/16 → 21/04/21

  Project: PhD

  • Antimicrobial Packaging 100%
  • Packaging System 100%
  • Spoilage Bacteria 80%
  • Food Matrix 60%
  • Shelf Life 60%

• Maize breeding objectives targeting users’ preferences.

  Ekpa, O. (PhD candidate), Fogliano, V. (Promotor) & Linnemann, A. (Co-promotor)

  1/10/16 → 28/08/20

  Project: PhD

  • Exopolysaccharide 100%
  • Malnutrition 60%
  • Protein Quality 60%
  • Corn Flour 40%
  • Lysine 40%

• Rapid and non-invasive quality control of raw materials by direct-injection mass spectrometry and correlation with sensory analysis.

  Pedrotti, M. (PhD candidate) & Fogliano, V. (Promotor)

  2/08/16 → 1/09/20

  Project: PhD

  • Food Industry 100%
  • Sensation 100%
  • Volatile Organic Compound 100%
  • Volatile Profile 100%
  • Food Quality 60%