IFFCO UHT and cream quality

• What kind of disruption has COVID-19 caused to food supply chains and to food suppliers/partners?
• How have food innovators responded to people’s changing eating habits (less eating out, more home cooking)?
• What is the most important lesson you have learnt during this period that will affect your work going forward?
• Employee training as a major component of staying in compliance – how did you manage your teams?
   

Francesco Parisi, Corporate UHT Cream and Aerosol R&D and Quality Director, IFFCO Italia