Marco Arlorio

Talk Title: Bio-based approaches for cocoa bean shells valorisation and new fiber-based ingredients design: from bioactivity to rheology

Marco is currently Full Professor of Food Chemistry at Department of Pharmaceutical Sciences, Food Chemistry Unit – University of Piemonte Orientale (Novara, Italy).

He served as Chair of the Division of Food Chemistry, EuChemS (Brussels, B), now serving as past-Chair in the same Board. Former member of the Executive Board of the SAFE Consortium (Brussels, B, in 2020 he was appointed in the Scientific Advisory Committee of ILSI Europe (Brussels, B) where he is currently working. He led the interdivisional Group of Food Chemistry of the Italian Chemical Society (Rome, IT). He is a member of the Food Allergies Table of the Ministry of Health in Italy (Rome, IT).

He has been working in a broad international contest, consolidating an interdisciplinary network of collaborations, with public and private Research Centres and organizations, beside the academic teaching in Food Chemistry area.

He was/is Principal Investigator in many National and International Projects. Chairperson/member/organizer of many International Congresses (EuroFoodChem; CoCoTea; Pigments in Food; Chemical Reactions in Food, In Vino Analytica Scientia, and more).

His research activity is related to the food quality and safety area, particularly focusing on food authenticity and traceability, merging chemical, molecular and advanced statistical approaches.

Marco has received numerous prizes and awards for his work.