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

Mario is Associate Professor and Sapere Aude Research Leader at the Department of Food Science at Aarhus University. His research program is on translational glycoscience, approaching the structure and function of food polysaccharides, their binding potential to plant secondary metabolites, the elucidation of their complex structural biochemistry, and their food structuring behaviour alone or in combination with dietary plant proteins. During the last years Mario's team has also work on the fundamentals aspects related to the structuring technologies of plant-based foods (e.g., using extrusion processing) and polysaccharide-based fully biodegradable coating and packaging solutions. He is the recipient of the CEPS Assistant Professor Research Excellence Award (College of Engineering and Physical Sciences, University of Guelph, Canada), the Young Scientist Research Award (AACCI, now Cereals & Grains, USA), the Ontario Early Researcher Award (ERA, Government of Ontario, Canada), the Nils Foss Talent Prize (Foss, Denmark), and he was recently recognized as Sapere Aude Research Leader by Independent Research Fund Denmark. Mario is Adjunct Assistant Professor at the Whistler Center for Carbohydrate Research (Purdue University, USA) and a member of the Editorial Advisory Board of ACS – Food Science and Technology.