I would define myself as am a lucky person because I spent all my professional life – almost 25 years now - working on things that I like and where I could feel I was having an impact on making things happen. A skill that I developed over years, it is about pursuing synergies and unobvious connections.
As a background, I am industrial chemist, specialized on polymer chemistry, graduated in Bologna. After a master on innovation and operation management, I joined Procter & Gamble where I spent seven years working on technology development and then product research on detergents in Brussels Innovation Center.
In 2006, I joined Barilla R&D on pasta category where I could put together my passion for food with the passion for innovation.
Since January 2017, after a whole carrier in product development, I started to discover Quality and Food Safety, the other half of the moon, maybe not as bright as the one of product innovation side, but surely the most critical side to give consumer safe products with reliable quality.
As of June 2020, I came back to product development but on bakery product for Mulino Bianco and Pavesi brands managing innovation projects for snacks & meal complements As of September 2024 I am now leading product development for Soft Bakery and Rusks for Italian market