Graduated in Food Science and Technology, Franco Antoniazzi, during his professional career, has held the position of Research and Development Director for several major Italian food companies, including Bauli, Motta, Alivar, SME Ricerche, Star and Parmalat. In addition, he served as Director of Research at Soremartec, the Ferrero Group’s research centre. His contribution goes beyond his corporate roles; he was also scientific advisor for the agri-food sector at the Ministry of University and Scientific and Technological Research from 1993 to 1999.
He is currently a technical consultant for several food and confectionery companies, both in Italy and internationally. These include Barilla, Bauli, Bindi, Giuliani, Rana, Rovagnati, Santangelo, Vicenzi, Zero+4 and others, ranging from Europe to Asia and beyond. Since 1997, he has been an adjunct professor of Food Technology at several prestigious universities, including the University of Parma, the IULM in Milan, the Chemical Engineering Course at the University of Genoa and the International Master in Food Technology at MITA in Buenos Aires.