Stefano Renzetti, Wageningen University & Research, The Netherlands

Dr Edoardo Capuano

Stefano Renzetti works as senior scientist and project leader at Wageningen University & Research, The Netherlands. He holds a PhD in Food Sciences from University College Cork (Ireland). His research activities focus on carbohydrates and protein functionality with applications related to topics of sugar and fat reduction and dietary fibre enrichment in food, with particular focus on bakery and confectionary products. Stefano works on integrating food science and technology with fundamental theories from polymers science and on translating them into practical food applications in a quantitative way. His research activities have helped industry in the development of new products with improved nutritional composition, as for instance sweet bakery products with no added sugars and with concomitant fibre enrichment. Stefano is recipient of the Harald Perten prize 2018 from ICC for his contribution to the furtherance of cereal science and technology towards practical applications. Despite teaching is not among his official tasks within a contract research setting, Stefano has supervised more than 15 MSc and PhD students from various universities. He is author of 20 articles in peer-reviewed journals and 2 book chapters.

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