Francesco Stellacci is a full professor in the Institute of Materials and in the Bioengineering Institute at EPFL where he also founded and heads the Integrative Food and Nutrition Center. Stellacci graduated in Materials Engineering at the Politecnico di Milano, in Italy, where he studied photochromic polymers. He moved to the Chemistry Department of the University of Arizona as a post-doc and worked on two-photon microfabrication techniques to produce three-dimensional metallic structures embedded in polymeric matrices. He was an assistant and associate professor in the Department of Materials Science and Engineering at the Massachusetts Institute of Technology. There he worked on the characterization of the ligand shell of nanoparticles, on DNA-based microfabrication techniques, and invented the concept of super-hydrophobic materials that remove oil from water. He is a fellow of the Royal Society of Chemistry, the European Academy of Sciences, and the Academia Europaea.