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Food Technician, a member of national and international scientific societies, Franco Antoniazzi has been responsible for research in some of the leading Italian and foreign food companies (including Lyons, Bauli, Star and Parmalat); A business that continues today as a consultant for product and process innovation. From 1993 to 1999 he was a Scientific Adviser in the Food and Agriculture Department of the Ministry of University and Research, as well as a member of the CNR Agricultural Committee, and from 1999 he is professor of Food Technology Technologies and Processes at The University of Parma. In the CAST Culinary classes, he holds specialization courses and he coached the teachers of high-level courses in various disciplines..