Osvaldo H. Campanella

Osvaldo H. Campanella's research focuses on food science topics such as starches, plant proteins, dietary fibers, and food processing methods like extrusion and encapsulation. His work often examines how the structure of food components (like starch and protein) relates to their functional properties, with applications ranging from improved plant-based food products to fortified porridges for consumers in West Africa. Prospective students would likely work on food material science problems that combine chemistry, processing engineering, and applied product development.

Publication output rose from around 11 per year in 2017 to a peak near 27 in 2020, then settled into a steadier pattern of roughly 12-20 papers per year through 2026, suggesting a relatively stable, ongoing level of research activity in recent years.

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