Raffaelle Mezzenga (Zürich)
Prof. Mezzenga’s main achievements lay on the fundamental understanding of how colloidal science concepts can elucidate self-assembly principles in proteins, surfactants, lipids and biological colloids, and the translation of these concepts into innovative technologies. Particularly in the lipid self-assembly area Prof Mezzenga made significant contributions, both in terms fundamental understanding and applications. He has recently established very useful and timely applications, based on his own fundamental studies of protein aggregates of various types. In 2023, Prof. Mezzenga succeeded in demonstrating that food amyloid fibrils are safe ingredients human nutrition, by combining structural and in-vitro and in-vivo digestion studies. This work introduced food amyloid fibrils in the field of health, food and nutrition, with immediate impact. For example, because of this work, the first use of food amyloid fibrils in human diet has already received clinical approval and is being considered in iron fortification applications. More applications directed towards health and well-being are going on, while applications in other areas are expected thanks to the fundamental studies Professor Mezzenga has conducted during the last 5 years. Making these different technologies work with amyloid fibrils is only possible thanks to a deep understanding of colloid science and illustrates the potential of this flexible material.