![](https://www.foodinprogress.com/wp-content/uploads/2018/01/foto.jpg)
Michele Mazzocco
Michele Mazzocco | food technologist | enthusiastic of food science, fun-mixed nutrition, new flavor sensations and nature inspired functional design
Even mild fatty liver disease is linked to increased mortality
Relationship between olive oil consumption and ankle-brachial pressure index in a population at high cardiovascular risk
Human spatial memory implicitly prioritizes high-calorie foods
Regolamento (UE) 1419/2020
I livelli di zucchero negli alimenti dopo il terzo anno di monitoraggio in UK
Can your diet help protect the environment?
UNSW and UC Davis partner to feed a growing population
Reducing food waste could reduce damage to the environment
Don’t blame ‘beer belly’ on beer
The proof is in the pudding: aged care residents eat more when served larger portions