Giulio Scappaticci
University of Pisa Italy
Giulio Scappaticci, graduated with a Master's degree in Food Technology. He is currently a PhD researcher at University of Pisa and Barilla© Group (R&D Bakery), with a topic on industrial bread quality and shelf-life extension. His PhD project involves the study of innovative ways of reusing food by-products, in order to obtain alternative bakery products, containing a high quantity of functional ingredients, and therefore with better characteristics in terms of rheology and shelf-life. In particular, it collaborates on the development of innovative on-site and on-time sensors with experts from INFN and CERN, to monitor the thermal profile and water migration. These data are used as markers of the changes that occur during the various stages of preparation and storage of bakery products.
