Sound expertise in the domain of Cereal and Food Science and Technology, developed through scientific research and activities in the academic world and a continuous cooperation with food companies, factories and start-ups. Specific expertise related to: cereals (from field to consumption), cereal-based products, gluten-free foods; powders; food ingredients and recipes; optimization of food formulations and processes; product development and innovation; sugar and chocolate confectionery; hydrocolloids and polysaccharides; sugar substitutes; consumers’ needs; personalised nutrition; beverages; sensory science; rheology; microscopy; data analysis. Experienced in managing research projects, commissioned researches, and consulting activities. Strong ability to effectively interact and communicate with people. Track record of mentoring, leading, growing people. Wide international networking. Referee for International Scientific Journals. Author of more than 120 scientific publications at various levels. Judge for agri-food startups within the MassChallenge Switzerland Programs. Eager to continuously develop, especially in new domains, to broaden the current expertise.
Ingredient Specialist (Category Ingredient Advisor/Specification Process Management Specialist) for the Business Management of Dehydrated Fruits & Berries and Vegetables in Infant Nutrition - Cereal Solutions & Healthy Snacks Applications.
Manage ingredients portfolio ensuring quality, efficiency and optimal sharing of ingredient specifications to support Technical & Production Teams and Innovation/Renovation Projects across Nestlé entities. MRM IC&HS Team, TCU Nutrition Orbe.
• Product Development and In-Cup Quality Lead for Mixfit Inc. (a personalized nutrition solution start-up company, based in Boston-USA and Lausanne-CH, delivering nutritional drinks to encourage lasting, positive changes in health behavior). • Contribution to product development for food startups.
• Cooperation with international research groups, food industries and factories. • Scientific research, project management, product development, academic teaching in the following areas: Food Science and Technology, Cereal Science and Technology, Sugar and Chocolate Confectionery, Food Rheology, Food Microscopy. • Supervisor of +40 BSc/MSc/PhD Students. • Author/co-author of +120 papers at various levels.
Scientific research, project management, product development and teaching activities in the Cereal Science and Technology Area. Cooperation with international research groups, food industries and factories. Supervisor of BSc/MSc Students. Author/co-author of scientific papers.
Cereal scientist and activity leader for the development of cereal-based products: from conception (ingredients, recipes, processes; data analysis), to pilot plant trials and sensory evaluations (Nestlé Research Center, Lausanne, CH) up to prototypes’ development at the NPTC (mission to Solon, Ohio, USA).
Scientific research on wheat based and gluten-free dough systems (empirical and fundamental rheology, confocal laser scanning microscopy).