Massimo has over 30 years of experience in the food industry in the areas of R&D team management, flavour creation, development of research strategy for innovation in flavour chemistry, natural processes ideation and industrialisation. Massimo is co-author of 45 scientific papers and 9 patents and a member of the Board of the European (EFFA) and Italian (AISPEC) Flavour Companies Associations. He has a Master’s degree in Organic Chemistry and a Doctorate in Analytical Chemistry at Science M.F.N. from the University of Turin, Italy.
Over 170 million tonnes of sugar are consumed annually, resulting in increased risk of obesity and chronic disease for many as well as production of substantial CO2 emissions, land, and water use. Sugar alternatives that can improve both health and sustainability outcomes can be an important tool for the future health of the planet.
Addressing sustainable nutrition is top-of-mind globally, but optimising for nutrition and sustainability can impact taste of foods and beverages. Learn about the role of taste science in tackling challenges that come with sustainable nutrition initiatives like sugar reduction and plant-based eating.
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