Stefano Renzetti
Expertise Leader Food Formulation at Wageningen Food & Biobased Research
Based in Wageningen, Netherlands
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Seniority
Manager
Department
Other
Location
Wageningen
Industry
Research Services
Company size
203
Contact information
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s•••••••@wur.nl
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Background
About Stefano Renzetti
As a Senior Scientist and Project Leader at Wageningen Food & Biobased Research (WFBR), I apply my passion and expertise in food science and technology to improve the sensory and nutritional quality of food and to valorise side-streams. With over 13 years of experience in the field, I have developed a strong track record of leading and delivering innovative and impactful research projects for the food industry and academia. My core competencies include food physics, polymer science, cereal science, and bakery technology. I use these skills to understand and steer the functionality of protein, starch, and fibre, and to design ingredients and products based on food structuring principles and reverse engineering approaches. I am also the recipient of the Harald Perten Prize 2018, which recognises outstanding achievements in the cereal sciences and technology. I am always eager to collaborate with other experts and stakeholders to advance the knowledge and application of food science and technology for a more sustainable and healthy food system.
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