Stefano Renzetti

Stefano Renzetti is an active researcher in Food Technology, with a focus on starch properties, bakery product innovation, and sensory perception. His work bridges rheology, structural analysis, and nutritional optimization.

• Key Research Areas: Starch science, sugar/fat reduction, gluten structure modulation, and sustainable food systems.
• Collaborations: Active in international projects related to climate-resilient crops and dietary improvements in Sub-Saharan Africa.

Recent publications highlight his expertise in texture-nutrition decoupling and hydrogen bonding dynamics in food matrices. He contributes to media discussions on dietary innovations and has led multiple LVVN-funded projects.