He holds a degree in Food Technology with a first-level master’s degree in sensory analysis, is a panel leader and lecturer in sensory analysis in various university courses and master’s programmes, and is also an expert and auditor in various sectors of the agri-food supply chain: coffee, wine, spirits, cured meats, dairy products, meat, chocolate, etc.
He teaches “Sensory Analysis” as part of the Master’s Degree Course in Food Science and Technology at the Faculty of Agriculture of the Catholic University of Piacenza and at ALMA.
CEO of Good Senses Srl, General Manager of the Italian Espresso Institute, member of the board of directors of the Centro Studi Assaggiatori (Tasters Study Centre), the International Academy of Sensory Analysis, the Narratori del Gusto (Taste Narrators), the International Chocolier Institute and the International Coffee Tasters Institute, he is Secretary General of Assaggiatori Italiani Balsamico (Italian Balsamic Tasters) and Quality Manager of the Istituto delle Eccelenze Italiane certificate (Institute of Certified Italian Excellence).
He is Technical Area Manager at Ecepa, a product certification body recognised by the Ministry of Agriculture and Forestry and accredited for the control of PDO/PGI schemes and ISO 22005 supply chain traceability.
During his career, he has gained experience in sensory analysis and its correlation with agri-food processes and supply chains with the aim of improving quality and innovating products and processes.