Ettore Baglio

Ettore Baglio holds a MSc from the University of Catania (Italy), and he has been working in the food industry and analytical services since 2009. His main activities in the food sector are devoted to dairy and cheese products, and include the study of the analytical composition of cow’s milk cheeses in terms of lipidic content and protein amount, the development and improvement of original production methods in the field of traditional cheeses, and the use of innovative food additives in cheese composition without deviation from historical recipes. After five years of continuous consultancy activities, he has been appointed as Field Development Representative (Food & Environmental Business) at Mérieux Nutriscience Italia (Italy), in which he is mostly conducting analytical services and scientific support to the industrial food sector (chemistry, microbiology, regulatory, and organoleptic features). Ettore Baglio has published the first book of the SpringerBriefs Series in Chemistry of Foods, ‘Chemistry and Technology of Yoghurt Fermentation’, in 2014.