Matteo Campagnoli is currently Food Safety Microbiology Specialist at the Nestlé Research Centre in Lausanne, Switzerland. After graduating in Food Science & Technology from the University of Bologna (Italy), Matteo held different positions at both research institutes and private companies focusing on the management of microbiological safety and quality for thermally processed foods. His main area of expertise is the validation of thermal processes for low acid, high acid and low moisture foods. He has experience in supporting R&D on developing new, safe products and Operations on managing microbiological food safety at factory level.
In the present role at Nestlé Research, Matteo has been working on industrial applications of mild technologies with particular focus on the microbiological safety of fresh and dried produce.