Andrea Rispoli is a food technologist specializing in food safety and quality. They completed their studies at Università degli Studi di Napoli Federico II, earning both a Bachelor's and a Master's degree in Food Science and Technology. They served as a researcher at Università degli Studi di Napoli Federico II before working in various roles at Ferrero and The Kraft Heinz Company, focusing on raw material qualification, quality systems, and continuous improvement efforts. Currently, they hold the position of Raw Material Qualificator at Ferrero while continuing to make significant contributions to the field of food technology.
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