Giulia Buffa Email & Phone Number

Barcelona, Ct, Es

Barcelona, Catalonia, Spain

Learning how to navigate uncertanties and challenges of early stage start ups as part of the Erasums for Young Entrepreneurs exchange program.* Developing a white fish mycelium-based alternative based on only two ingredients.* Setting actionable items to streamline production and fermentation process.* Improving the flavor of the finished product by iterative testing. Meanwhile developing a DOE protocol for current and future development.* Planning and executing events to gain feedback from the general public and food industry stakeholders alike.

København, Capital Region, Denmark

Lead and executed a Master thesis project aimed towards exploring the filamentous fungus Neurospora intermedia as a food ingredient. * Conducted exstensive literature research on the fungus and its relative uses. Yielding a compiled a library of knowledge on the topic.* Explored culture media and propagation experiments on different subtrates for solid-state fermentation growth.* Investigated the enymatic activity of N.intermedia grown on different substrates.* Applied the findings to develop culinary applications for solid-state fermentations using N. intermedia.* Conducted an exploratory consumer research study in a restaurant setting to gain feedback on the applications developed.

Chicago, Illinois, United States

Progression of my previous role in the newly formed business unit Meals Foundations and Coffee with added responsibilities and an increased focus towards new product innovation. Major accomplishments and key duties included: * Involvement as a technical consult in strategic plan for growth of product category new to Kraft Heinz* Leading development of new products from concept to prototyping.* Scale up of new products from benchtop to large scale production facilities.* Working cross functionally to perform focus groups used to shape new product innovation work.* Commissioning and qualification of new to-the-industry lines for Just Crack an Egg Omelet Rounds.

Greater Chicago Area

Part of the Research & Development group for the Oscar Mayer and Just Crack an Egg brands focused on cost optimization and brand growth projects. Main successes and competencies included: * Scoping and delivery of $1.6M in savings across brand portfolio thanks to process optimization, formula optimization and new ingredient qualification projects. * Qualification and commissioning of five brand new lines for Just Crack an Egg capacity expansion.* Extensive work with co-manufacturers and suppliers and ability to communicate clearly Kraft Heinz business priorities to outside partners creating strong partnerships. * Well versed in USDA regulations and labelling requirements.* Troubleshooting in diverse manufacturing environments.* Helping manufacturing partners to create quality in line-checks and operator training to ensure Kraft Heinz quality standards were being met.

Berkeley, Ca

12 week internship program working closely with the internal Product Development, Regulatory and QA team. Main duties involved: * Conducting research on the gelation and foaming properties of different pulse flours for a gelatin-free marshmallow treat.* Investigating applications and use cases for Krenza® in gluten free pasta and cookies.* Conducting market research about consumers attitudes towards regenerative agriculture.* Landscaping of treat bars and mac and cheese categories with relative internal sensory panels.* Leading food safety measures implementation in test kitchen.

Master'S Degree, Food Innovation And Health

PROJECTS : Amazake flavor development project with Muri - NOLO Bevereage company Minced meat alternative sprint project in collaboration.

Bachelor Of Science - Bs, Food Science, 3.9/4

Activities and Societies: Director of Family Dinner Night Project - Slow Food UW (2015-2018); Creator of BrewBar- spent grain bar start.