Advances in Oleogel Development, Characterization, and Nutritional Aspects (PDF)

Camila Palla is a Researcher at CONICET in the Food Engineering Group of PLAPIQUI (UNS-CONICET) and an Adjunct Professor in the Department of Chemical Engineering at the Universidad Nacional del Sur (UNS, Argentina). She is a member of the Institute of Food Technologists (IFT), the Argentine Association of Fats and Oils (ASAGA), and the Argentine Rheology Network. She holds a PhD in Chemical Engineering from the UNS and has carried out postdoctoral research stays at the University of Granada (Spain) and at the Massachusetts Institute of Technology (MIT, USA). Her research activities have developed in the field of fats and oils, mainly focusing on the production and physicochemical characterization of functional foods through the modification and gelation of vegetable oils. She also develops research activities focused on 3D printing of food and nutraceuticals.



Fabio Valoppi is an Adjunct Professor (Docent) and University Researcher at University of Helsinki and Co-founder of Perfat Technologies Oy in Finland. He obtained the Title of Docent in Food Materials Science from the University of Helsinki (Finland), and a Ph.D. in Food Science from the University of Udine (Italy). His current focus is on the design, development, and multiscale characterization of lipid-based structures with prescribed mechanical and physiological functionalities, in vitro digestion, equipment development, and ultrasound physics related to pressure field control. In recognition of his work, he has been awarded with the Young Scientist Award 2022 during the 5th Food Structure and Functionality Symposium.