Alberto Tonda

Alberto Tonda is a Research Director at INRAE, with a background in computational intelligence and machine learning applied to food science and industry. He has previously worked as a Senior Permanent Researcher at the INRA French National Institute for Agricultural Research, focusing on obtaining reliable models for food processes such as cheese ripening and biscuit baking. Alberto has also worked as a Visiting Researcher at Los Alamos National Laboratory, where he applied machine learning methods to models of micro-inertia and stress in materials. Additionally, he has experience as a Post-Doc Researcher at various institutions, conducting research on distributed evolutionary computation, computational intelligence in the food industry, and industrial applications. Alberto holds a PhD in Computer Science from Politecnico di Torino.