Antonio Sullo, PhD is the Head of R&D at Amano Enzyme Europe, where he leads a multidisciplinary team developing enzyme-based solutions for the food industry. His work focuses on plant-based beverages, high-protein plant-based cheese, and improving the flavour and functionality of plant protein ingredients. Before joining Amano, he was a Senior Scientist at Diageo's Global Innovation R&D Centre, leading research in the non-alcoholic beverages platform. He holds a PhD in Food Science from the University of Nottingham. He is passionate about bridging fundamental colloidal science with industrial application to develop the next generation of food products.