Stefano Rizzolini

Experience

• 

  Università degli Studi di Parma

  Mar 2017 - Jul 2017

  Lab Technician

  During my Traineeship, I worked with different tools used in Food science such as DSC, 3D image analyser, Rheometer and Texture analyser. The two main food categories I worked with were Bakery products and Vegetable oils

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  University College Cork

  Mar 2019 - Aug 2019

  Food Product Developer

  For my Master's thesis, I worked in the Cereal Science Department of Professor Elke Arendt where I developed a new type of bread with a low FODMAP content suitable for people affected by irritable bowel syndrome (IBS).

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  Barilla Group

  Oct 2019 - now

  Ensure regulatory compliance of all Barilla Brands sold in Italy Ensure regulatory compliance of products, labels, advertising and promotion as well as adherence to company policies and guidelines. Stay abreast of nutrition and regulatory developments and identify opportunities and implications to the business.Develop nutrition and regulatory technical information for ingredients and products.

  • Product Development Danish Pastry & Soft Minicakes

    Aug 2022 - now

  • Technical Regulatory Region Italy

    Mar 2020 - Aug 2022

  • Technical Regulatory Assistant

    Oct 2019 - Mar 2020
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  HealthGrain Forum

  Jan 2021 - Mar 2023

  Board Member

  Work in conjunction with other members to propose new possible fields of study relevant for the Food Industry. Improve collaboration between the University and the Industry.