Francesco Capozzi

Francesco Capozzi is Full Professor of General and Inorganic Chemistry at the Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Italy. His research focuses on Nuclear Magnetic Resonance (NMR) applied to biological and food systems, food quality, nutrient bioaccessibility, and molecular biomarkers for human health. He is recognized as a co-founder of the Foodomics discipline and has repeatedly chaired the International Foodomics Conference since 2009. Prof. Capozzi leads the BIO-NMR research group and has coordinated and participated in several FP7 and Horizon 2020 projects, including the CHANCE project on affordable nutritionally optimized foods. Since 2021, he has been a member of the International Advisory Committee of the Research Institute for Future Food (RiFood) at The Hong Kong Polytechnic University. He serves on the editorial boards of international journals, including Current Research in Food Science, and is author of over 120 peer-reviewed publications. Go to the Curriculum vitae