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Silvia Scapuzzi is listed as Dietitian and Food Technologist at Àgape, based in Barcelona, Catalonia, Spain. AeroLeads shows a matched LinkedIn profile for Silvia Scapuzzi.
Silvia Scapuzzi previously worked as Dietista at Àgape and Dietista at Silvia Scapuzzi Dietista. Silvia Scapuzzi holds Grado Superior, Dietetics/Dietitian, Dietética from Ifp Roger De Lluria.
I am a nutritionist who wants to make healthy food accessible to everyone. I bring my scientific background to my roles in the food industry. My experience in R&D, my deep interest in cooking and recipe development and my fluent English , Spanish and Italian help me communicate the healthy food message in a fun way.
Listed skills include Food Technology, R&D, Raw Materials Evaluation, Beverage Development, and 6 others.
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A career timeline built from the work history available for this profile.
Barcelona, Catalonia, Spain
Consulta dietética especializada en nutrición materno-infantil. Creación de contenido audio visual con finalidad divulgativa sobre temas relacionados a la nutrición.Impartición de talleres (alimentación complementaria y BLW, alimentación consciente, desayunos y meriendas infantiles, etc)
Barcelona, Catalonia, Spain
Consulta de nutrición privada especializada en nutrición infantil y familiar y vegana / vegetariana.
Bologna
I developed and improved the fruit juice and beverages line according to the standards set by Marketing and R&D. This included supervising sensory trials to meet cost optimizing and new product start-ups. As well as ensuring the packaging and product information was accurate and clear.
Barcelona Y Alrededores, España
I was awarded the Leonardo da Vinci internship and supported the following research: “Fat binding capacity of Chitosan polymer obtained from waste beer yeast” gaining and applying expertise in Soxtec and gas chromatography techniques.
Parma Y Alrededores, Italia
My role was to take samples and prepare cultures for the microbiological analysis of meat and cured meats. Working alone I was responsible for the maintenance and organisation of the sterile environment equipment and the entire microbiological area.
Parma Y Alrededores, Italia
This was my seasonal summer job, in 2005, and 2006. My role was to calibrate the lab equipment and assist the laboratory analysis on both prime materials and finished product in the tomato canning factory.
Parma Y Alrededores, Italia
Telephone recruiter of volunteers willing to participate in a panel test. Selected people had to evaluate Barilla products such as bread, crackers, pasta, sauces, etc. for market researches.
Materias estudiadas: nutrición equilibrada, fisiopatoligía humana, dietoterapia con enfoque tradicional y holistico, educación sanitaria.
Main subjects: human nutrition, nutritional education, microbiology and food safety. Thesis: "Review of the effectiveness of Internet.
Five-year degree equivalent to a Msc degree in Food Science and Technology - Università Degli Studi di Parma. Final degree: 100/110. I was.
Quick answers generated from the profile data available on this page.
Silvia Scapuzzi works for Àgape.
Silvia Scapuzzi is listed as Dietitian and Food Technologist at Àgape.
Silvia Scapuzzi is based in Barcelona, Catalonia, Spain while working with Àgape.
Silvia Scapuzzi has worked for Àgape, Silvia Scapuzzi Dietista, Conserve Italia, University Of Barcelona, and Saf&St Safety Assurance Food And Science Technology.
You can use AeroLeads to view verified contact signals for Silvia Scapuzzi at Àgape, including work email, phone, and LinkedIn data when available.
Silvia Scapuzzi holds Grado Superior, Dietetics/Dietitian, Dietética from Ifp Roger De Lluria.
Silvia Scapuzzi is listed with skills including Food Technology, R&D, Raw Materials Evaluation, Beverage Development, Food Sensory Evaluation, Human Nutrition, Teamwork, and Cooking.
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