Antonio Sullo, PhD, heads the R&D team at Amano Enzyme Europe, where he focuses on developing enzyme solutions to improve the stability, functionality, and processability of a wide range of food products—from cereal-based beverages to more complex semi-solid foods.  Before joining Amano, Antonio was a Senior Scientist at Diageo’s Global Innovation R&D Center, where he led research on non-alcoholic beverages and beverage oral processing. He is a strong advocate for applying fundamental scientific principles—from colloid chemistry to enzymology—to the rational development of food products that are nutritionally balanced, sensorially appealing, and produced with a reduced environmental footprint.