Fabio Tuccillo

Fabio Tuccillo is a doctoral researcher specializing in Grain Technology, Food Chemistry, and Sensory and Consumer Science. He earned his bachelor’s degree in Gastronomic Sciences from the University of Gastronomic Sciences (Bra, Italy), conducting early research on consumer acceptance of novel foods, including insects and jellyfish. Subsequently, he pursued a master’s degree in Food Science with a major in Food Chemistry at the University of Helsinki (Helsinki, Finland), where his research explored the volatile profile of faba bean ingredients before and after high moisture extrusion. He graduated with the highest honors from both his Bachelor's and Master's programs and was awarded the Best MSc Thesis Award from both the Finnish Society of Food Science and Technology and the Raisio Research Foundation.

Currently in his third year of the Ph.D. program, Fabio is part of Professor Kati Katina's and Mari Sandell's research groups at the Department of Food and Nutrition, University of Helsinki. His research focuses on understanding the sensory properties of plant-based alternatives to animal products, as well as their impact on consumer perception and attitude. Moreover, Fabio's research extends to understanding bitter taste in plant ingredients and employing biotechnological strategies to reduce it, with a particular focus on cereal β-glucan. Fabio has contributed to several reputable journals and published a book chapter on faba bean as a sustainable food source. He was also invited speaker to several events and conferences, including EFFoST 2023. Notably, he received an early career research award from Elsevier during the Pangborn Conference in Nantes 2023.