Lorenzo Tirelli

Lorenzo Tirelli's work experience includes their current role as the Head of Research and Development at REDUCED, where they focus on designing unique flavor solutions in the field of new product development. Lorenzo also works as a Guest Lecturer at the Università di Scienze Gastronomiche. In the past, Lorenzo has worked as a Fermenter at Noma Projects/Popl burger, a Chef in Residence at Villa Lena, a Chef at Hotel & Restaurante Garzon, and a Project Intern at the American Academy in Rome.

Lorenzo Tirelli's education history includes several academic achievements. In 2013 and 2014, they attended Sapienza Università di Roma, where they completed single courses in various subjects including biology, chemistry, genetics, and biochemistry. Following this, in 2015 and 2016, Lorenzo obtained a diploma from SAFART for their studies in professional cook certification. Lorenzo then pursued a Bachelor's degree in International Environment and Development Studies from NMBU - Norwegian University of Life Sciences between 2016 and 2018. Lorenzo's academic journey continued with a Master of Science in Food Innovation and Health from Københavns Universitet - University of Copenhagen, which they completed in 2022. Additionally, they acquired a certificate in Environment and Sustainability from MAD Academy in the same year.