Francesco Fenga

Education: Degree in Food Science and Technology (University of Milan);

Work Experience:

·         1984-1985: Knorr, new product development in the “dry” category.

·         1985-1996: Pavesi, product development in the industrial pastry category (I was responsible for new recipes and production technology of Togo, the reformulation of Pavesini and Ringo) and crackers (developing the first flavored crackers in the Italian market and managing the improvement of Pavesi crackers).

·         1996-1998: Barilla, Category Development Manager: focused on the improvement of Mulino Bianco crackers.

·         1998-2002: Barilla, Technological Innovation Manager, responsible for the development of new technological platforms and the creation of projects funded by the Italian Ministry of Education, University and Research (MIUR).

·         2002-2003: Member of the Barilla Innovation Team, a special task force for defining new innovation strategies under the guidance of Strategos (the same company that led Nokia’s development).

·         2004-2009: Freelance consultant specializing in new product development.

·         2009: Founded Fenga Food Innovation https://www.fengafoodinnovation.com/, a consulting company dedicated to new product development, from conception to technical-commercial support. Activities also include training of technical staff and support for the start-up and/or optimization of industrial production lines.

I am the acting President of my professional board for Emilia Romagna, Tuscany, Marche, and Umbria regions. In this role, I coordinate 6 territorial working groups in collaboration with 8 universities in the area of competence.

Occasionally, I hold lectures at various universities and in the Master’s program for Food Law Specialists (Alma Mater Foundation Bologna) on topics related to soft skills and new product design in the food industry.

I am the author of the book “The Future of Food”.
From the academic year 2023-2024, I am a Contract Professor of "Confectionery Product Technology" at the Catholic University of the Sacred Heart.

Fenga Food Innovation is also a member of CLUST-ER Agrifood, a regional organization (Emilia Romagna) dedicated to coordinating innovation projects. Over the years, the focus has been on the development (and improvement) of new high-protein products, gluten-free, sugar-free, with new ingredients, and nutraceuticals, working directly and indirectly with pharmaceutical companies.

Fenga Food Innovation is a mentor at Le Village in Parma (Credit Agricole's start-up incubator) for the Food sector.

I am part of a working group of ARTER (Administrative Region of Emilia Romagna) appointed by UNIDO/AISC to develop analysis laboratories and legislative recommendations for food safety in Ethiopia.