Stefano Parenti

Stefano Parenti, M.Sc., is a researcher at the Institute of Food Science within the Department of Biotechnology and Food Science at the University of Natural Resources and Life Sciences Vienna (BOKU). His work focuses on food science and technology with emphasis on plant protein-starch interactions to enhance gluten-free bread stability amid climate-induced agricultural disruptions.

His research interests include:

• Food Science and Technology
• Plant Protein-Starch Interactions
• Gluten-Free Product Development
• Climate Resilience in Food Systems
• Crop Quality Adaptation Strategies

He is currently involved in the upcoming project Understanding plant protein-starch interactions to improve gluten-free bread stability and quality amid climate-induced crop shifts (2026-2027), a Mobility- & Capacity Building-project funded by national companies and managed by Bender Denisse. The project addresses climate adaptation in food production through BOKU's Institute of Food Science.