dr. S (Stefano) Renzetti
Senior ScientistStefano Renzetti is expertise leader Food Formulation and senior scientist at Wageningen Food & Biobased Research. He holds a PhD in Food Science at University College Cork (Ireland).
His research activities focus on studying and leveraging the physico-chemical principles that dictate ingredients functionality in the food matrix during manufacturing and shelf-life for the benefit of producing sustainable, healthy and tasty food and (plant-based) ingredients. In particular, that involves the study of rheology and phase transition in food structuring, physics-guided understanding of ingredient interactions towards food (micro-)structure and texture, and functionality-driven valorisation of by-products and underutilized crops.
His activities also include coordination of international projects with multiple industrial partners. Recent consortium projects focused on obtaining novel sugar replacers from fibre-rich side-streams, reducing calories in food by understanding of ingredients interactions during food structuring, studying the effect of innovative thermal processing on protein functionality in order to develop safe and functional dry ingredients, and using fermentation to develop tasty and functional wholegrain flours from cereals and legumes.
Stefano received the Harald Perten prize 2018 from ICC for his contribution to the furtherance of cereal science and technology towards practical applications.