Patrice D. Cani is a full professor of physiology, metabolism and nutrition at UCLouvain (Brussels, Belgium). He is vice-president of the Louvain Drug Research Institute (LDRI) and is affiliated with the Institute of Experimental and Clinical Research (IREC). He is a visiting professor at the Faculty of Medicine of Imperial College London since 2010, an honorary research director of the FNRS, and a WELRI researcher.
Trained as a dietitian, he joined the Faculty of Medicine at UCLouvain, where he earned two Master’s degrees (Human Nutrition and Health Sciences) as well as a PhD in Biomedical Sciences. His research focuses on nutrition and the role of the gut microbiota in obesity, overweight, type 2 diabetes, inflammation, cardiovascular diseases, and certain cancers.
He has received numerous prestigious awards, including the prestigious Francqui-Collen Prize 2026, The Baillet-Latour Prize, the International Lucien Dautrebande Prize in Physiology, the Award for Excellence in Biomedical Research and Creativity from the joint scientific committee of the Academies of Medicine of Belgium and France, the Council of the JA DeSève Research Chair of Québec, the AstraZeneca Foundation Prize, and the Medal of the Royal Academy of Medicine of Belgium. He has also been awarded two ERC grants and was named Officer of the Walloon Merit in 2015 and received the prestigious Francqui Chair in 2017.
A full member of the Royal Academy of Medicine of Belgium, he is the author of more than 400 scientific publications, reviews, and book chapters. A highly cited researcher, he has more than 81 500 citations (h-index: 124, Scopus) and more than 117 000 citations (h-index: 145, Google Scholar, May 2026).
Since 2016, he has also been listed among the “Highly Cited Researchers” (Clarivate) and in Stanford University’s ranking of the World’s Top 2% Scientists, highlighting the international impact of his work.
研究方向
Gut microbiota and healthDiet and metabolism studiesDiet, Metabolism, and DiseaseDietary Effects on HealthMicrobial Metabolites in Food Biotechnology