Alberto Fiore

Professor Alberto Fiore, based at Abertay University in Dundee, focuses on food innovation and reformulation to create healthier and more sustainable products without compromising taste, texture, or consumer appeal. He combines advanced analytical chemistry with practical formulation expertise to reduce harmful compounds, optimise nutritional profiles, and valorise underused raw materials and by-products. Professor Fiore also investigates nutrient bioavailability and colonic fermentation, with a particular focus on short-chain fatty acid (SCFA) production and its implications for health. He works closely with industry partners to translate cutting-edge research—such as protein enhancement, clean-label reformulation, and alternative ingredient development—into commercially viable solutions that support public health, environmental sustainability, and added value for the food and drink sector..