Raffaele Mezzenga


Raffaele Mezzenga is the Head of the Laboratory of Food and Soft Materials at the Swiss Federal Institute of Technology in Zurich.

Education

Mezzenga received his M.S. in Materials Science from Perugia University in Italy, followed by his PhD in Polymer Physics at the Swiss Federal Institute of Technology, Lausanne, Switzerland.

Research and career

Mezzenga did postdoctoral research at the University of California. His research mainly focuses on the lyotropic liquid crystals, polymers, food, and biological colloidal systems. He researched Shear rheology of lyotropic liquid crystals and dendritic hyperbranched polymer as modifiers in epoxy composites.
Mezzenga is a Full Professor in Food and Soft Materials Science, ETH Zurich.

Awards and honors

Mezzenga was the recipient of the 2011 John H. Dillon Medal by the American Physics Society. He was elected to the Fellow of the American Physical Society in 2017.
Mezzenga served as an Associate Editor for various journals including Food Biophysics, Food Hydrocolloids, Polymer International, Trends in Food Science, and a board member of Swiss Chemical Society.