Food WG 1 Member, Structure of food raw materials, LINXS Fellow

Docent Fabio Valoppi is a Marie Skłodowska-Curie Individual Fellow (EU-funded) at University of Helsinki. He has 10 years of experience in the food structure design and development area, including emulsions, novel emulsifiers, oleogels, aerogels, delivery systems, functional food, and equipment development. Currently he leads a multidisciplinary research team including colloidal and food scientists, engineers, and physicists.