World Food Forum

Francesco Capozzi

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Professor of Chemistry - Department of Agricultural and Food Sciences - Alma Mater Studiorum - University of Bologna

He is in the Supervisory Committee of the PhD Program “Nanoscience for Medicine and the Environment”, at the University of Bologna. He is co-founder of the Foodomics science, and since 2009 he organizes biennially the International Conference on Foodomics.

He is applying the principles of foodomics for the definition of food quality and the evaluation of food safety, by using molecular fingerprints acquired by Magnetic Resonance Spectroscopy. By this approach he identifies distinctive traits univocally associated to value products. Such molecular fingerprints are useful markers for traceability purposes, linking the product to its origin, both geographically and in relation to the production system, allowing a precise classification associable to different safety levels according to quantitative risk analysis

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