Ilio Sebastiani

Ilio Sebastiani has a wealth of experience in research and development, particularly in the fields of detergents and surfactants. Ilio worked as the Head of Research and Development at Ballestra, where they focused on developing advanced processes and technologies for detergent production. Ilio also played a crucial role in supporting customers and helping them improve their products and manufacturing processes. Prior to this, Ilio worked at Unilever as a Process Development Engineer, where they designed and investigated new processes and technologies for home care and liquid food products. Ilio was responsible for scaling up innovative food processes and had expertise in food thermal processing and microbiology safety. Overall, Ilio has extensive experience in research and development, with a focus on developing innovative solutions and supporting customers.

Ilio Sebastiani obtained a Doctor of Philosophy (PhD) in Food Technology and Processing from the Università degli Studi della Tuscia, during the period of 2005 to 2008. Prior to that, they completed their undergraduate studies and earned a degree in Chemical Engineering from the Sapienza Università di Roma, spanning from 1998 to 2004. Additionally, they hold a degree called Laurea Ingegneria Chimica from the same university, although the specific dates for this qualification are not provided.