PROFESSIONAL COMMITTEE
A Professional Committee was established to guarantee both the scientific and the technical accuracy of the teaching programmes proposed by our organization. It also defines the trends of vocational skills in order to shape CAST Alimenti’s training offer closer and closer to professional needs in culinary arts. It is composed of important professional experts and eminent scholars. The president is the Pastry Master Iginio Massari, first Italian Relais Desserts International, twice trainer of the Italian Team winning the World Pastry Championship in Lyon in 1997 and in Rimini in 2004.
Franco Antoniazzi, professor in bakery technology at the University of Parma.
Carlo Cannella, appointed Chair of Food Science and Nutrition in the Faculty of Medicine and Surgery at the University of Rome “La Sapienza.” and President of “Istituto Nazionale di ricerca per l’alimentazione e la nutrizione” ( INRAN )
Roberto Carcangiu, chef, expert on technologies applied to cooking production.
Luigi Cazzola, Director of Public Health Department in Veneto Region.
Pietro Ferrari, food technologist, expert on food equipment and on institutional catering management.
Piergiorgio Giorilli, President of Richemont Club Italia and International, expert on bakery production.
Giuseppe Maffioli, international chef and restaurant manager, former teacher in a vocational school.
Dario Mariotti, free-lance journalist, expert on sensory analysis and on the history of culinary arts.
Francesco Palmieri, President of “Unione Maestri Gelatieri Artigiani” teacher and expert on gelato making.
Piergiorgio Pietta, biochemist, former Professor and Research Manager at the National Research Council ( CNR ).
Vittorio Santoro, President and CAST Alimenti CEO.