Guy Della Valle
Engineer in Fluid Mechanics and PhD in Civil Engineering, I have studied grain foods processing and starch materials properties since 1984, at INRA in Nantes, France. My work focused on the development of biopolymers foams, approached by material science, rheology and modelling. After managing a project on Novel Foods Aided Design in 2000s, I moved on the integration of scientific models with the expertise available in the food industry, using knowledge transfer tools. What can be expected: In this presentation, we will highlight the pluridisciplinary efforts from various academic teams and industry partners to the design of cereal foods structure for health benefit through the use of cutting-edge methods and concepts.