Guy Della Valle

Engineer in Fluid Mechanics and PhD in Civil Engineering, Guy Della Valle has studied grain foods processing and starch materials properties since 1984, at INRA (now INRAE) in Nantes, France. His work focused on the development of biopolymers foams by extrusion and breadmaking processes, approached by material science, rheology and modelling. After managing a project on Novel Foods Aided Design in 2000s, he moved on the integration of scientific models with the expertise available in the food industry, using knowledge transfer tools.