Senior Scientist, Wageningen Food and Biobased Research
Stefano Renzetti is senior scientist and project leader at Wageningen Food & Biobased Research. He holds a PhD in Food Science. His research activities focus on carbohydrates and proteins with applications related to topics of food structuring and reformulation (sugar, salt, fat/SAFA reduction and fibre enrichment). Stefano works on integrating food and polymers sciences, and on translating them into practical guidelines for food applications. Stefano is recipient of the Harald Perten prize 2018 from ICC for his contribution to the furtherance of cereal science and technology towards practical applications on the topic of reformulation.
Innovation & Insights: Case studies of success: reformulation in practice