Luigi Pomponio

PhD in Food Science (Protein Biochemistry), MSc in Animal Derived Food Science, BSc in Animal Science and Nutrition

  • Phone+358504708315
20172019

Research output per year

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Personal profile

Research interests

Research and innovation work related to meat alternatives and hybrid products, including tailoring techno-functional properties of new raw materials, such as plant proteins and ingredients of cellular agriculture origin, towards optimal food properties.

Expertise area

Luigi holds a PhD in Food Science (protein biochemistry) and has and educational background in Animal Derived Food Science and Animal Science & Nutrition. He has several years of international research experience in academia and food industry, primarily focusing on protein biochemistry, its applications in the food industry, plant proteins, meat science and technology, meat analogues and hybrids, chilled and superchilled storage of foods, valorization of agricultural side-streams, muscles biochemistry and biology.

Short bio

Before joining the Food Solutions Team at VTT, Luigi worked as a Postdoctoral Research Scientist at the Dept. of Food and Nutrition, University of Helsinki, where he lead research projects aiming at exploring alternative protein sources for the development of novel ingredients and novel food solutions. Additionally, he has been involved in teaching courses and supervision of students at BSc, MSc and PhD level, and coordinating a European Food Education program (EIT Food).

In the past, Luigi has been employed as R&D Specialist-Project Leader at BRF Ingredients, a new B2B business unit of BRF S.A. Foods Brazil, focused on innovative and sustainable natural ingredients solutions. Prior to that, he has held positions at universities and research centers as a Scientist.

During his career in R&D, Luigi had experience with protein based ingredients for food, pet food, nutraceutical and cosmetic products, protein and enzyme biochemistry, chilled and frozen food, food biochemistry and quality. Luigi holds a PhD in Food Science (protein biochemistry) and a MSc in Animal Derived Food Science and a BSc in Animal Science and Nutrition.

He has research experiences in his home country (Italy), Denmark, USA, Japan, Brazil and Finland, having collaborated with different research teams in the field of food science, food processing and development, food biochemistry, molecular biology, and worked with food companies and farmer associations. 

Education/Academic qualification

Agriculture, forestry and fishery, Doctorate, University of Copenhagen

1 Feb 200731 Jan 2010

Award Date: 24 May 2010

Agriculture, forestry and fishery, Master, University of Bologna

1 Jan 200421 Jun 2006

Award Date: 21 Jun 2006

Agriculture, forestry and fishery, Bachelor, University of Bologna

1 Sep 20008 Dec 2003

Award Date: 8 Dec 2003

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Research Output

Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage

Kaewthong, P., Pomponio, L., Carrascal, J. R., Knøchel, S., Wattanachant, S. & Karlsson, A. H., 1 Jan 2019, In : Journal of Poultry Science. 56, 4, p. 308-317 10 p.

Research output: Contribution to journalArticleScientificpeer-review

  • 1 Citation (Scopus)

    Proteolysis in pork loins during superchilling and regular chilling storage

    Pomponio, L., Bukh, C. & Ruiz-Carrascal, J., Jul 2018, In : Meat Science. 141, p. 57-65 9 p.

    Research output: Contribution to journalArticleScientificpeer-review

  • 4 Citations (Scopus)

    Weight loss in superchilled pork as affected by cooling rate

    Landerslev, M. G., Araya-Morice, A., Pomponio, L. & Ruiz-Carrascal, J., Feb 2018, In : Journal of Food Engineering. 219, p. 25-28 4 p.

    Research output: Contribution to journalArticleScientificpeer-review

  • 2 Citations (Scopus)

    Oxidative deterioration of pork during superchilling storage: Oxidative deterioration of pork during superchilling storage

    Pomponio, L. & Ruiz-Carrascal, J., Dec 2017, In : Journal of the Science of Food and Agriculture. 97, 15, p. 5211-5215 5 p.

    Research output: Contribution to journalArticleScientificpeer-review

  • 7 Citations (Scopus)