Davide Risso, MSc, PhD is the Head of Nutrition Research in the Global Nutrition Team. He is responsible for nutrition research projects globally on Tate and Lyle’s ingredient portfolio and for the communication of evidence-based science for internal and external audiences.
Dr Risso holds a PhD in the field of Sensory Nutrition from the University of Bologna (Italy) and has held research positions at the University of Gastronomic Sciences (Pollenzo, Italy), at the National Institutes of Health (NIH) (Bethesda, MD, USA), at the German Institute of Human Nutrition (DIfE) (Nuthetal, Germany), and at the University of Washington School of Medicine (Seattle, WA, USA).
Prior to joining Tate & Lyle, he worked for Ferrero, a leading confectionery and sweet-packaged goods multinational corporation, where he led nutrition research and contributed to the development of products with an improved nutritional profile.