Roberto Bugalla is an experienced R&D Food Technologist at Ferrero, where responsibilities include new product industrialization and continuous technological improvement for Nutella and semifinished products. Previous roles include R&D Intern focused on raw material analysis, science and math teaching at the middle and high school levels, and a wildlife technician involved in animal management and rehabilitation. Educational accomplishments comprise a Second-level Master’s Degree in Food Science and Technology for Human Nutrition, a certification to practice as a Biologist, and a Master's degree in Biology from the University of Eastern Piedmont.
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