Biography

Riccardo has a bachelor’s degree in Food Science and Technology from the University of Milan (Italy). He then moved to the Netherlands and earned a master’s degree in food technology specializing in product design from the University of Wageningen (The Netherlands) with a thesis entitled: "Nutritional potential of traditionally processed edible insects". After working for a short time at Ferrero, he joined the Sensory Quality group of the Mach Foundation, where he worked on the optimization and development of dairy productsdairy products without lactose.