In this podcast, Francesco Capozzi from the University of Bologna talks about the objectives of the project, as well as some of the finer details of developing foods that can make a difference for people at risk of poverty in Europe.
Francesco Capozzi, Associate Professor of General and Inorganic Chemistry at the Department of Food Science. He is leader of the "BIO-NMR" group at the Campus of Food Science, involved in WP3, WP4, WP7, and WP8 as project coordinator. His research activities aim at studying, via NMR, molecular profiles of foodstuffs and their modifications, and at developing chemical descriptors able to define food quality. He is member of the editorial board of Nutrients. He has been chairman of the Organizing Committee of the "1st European Conference on Chemistry for Life Sciences, 2005" and chairman of the Scientific Committee of the "International Congress Foodomics 2009". He shares project coordination with Alessandra Bordoni.
In this podcast, Alessandra Bordoni from the University of Bologna answers the question; what is a CHANCE food?, and explains the importance of this food for the health of the European population.
Alessandra Bordoni (MD, PhD, Researcher) is teaching “Human Nutrition” and “Applied Nutrition” and is leader of the Nutrition Unit. She has about 120 published papers on human nutrition and is joining the EU projects HIGHQ RTE(FP6), “Fruitness”FP6, “BaSeFood” FP7, and “NAMASTE” FP7. She joins T 2.1 and T 2.2 and coordinates T2.3 and T2.5. She shares project coordination with Francesco Capozzi.