Guy Della Valle

About him:

Guy Della Valle is an engineer in Fluid Mechanics and PhD in Civil Engineering, he has studied grain foods processing and starch materials properties since 1984, at INRA, in Nantes, France. His work focused on the development of biopolymers foams, approached by material science, rheology and modelling. After managing a project on Novel Foods Aided Design in 2000s, he moved on the integration of scientific models with the expertise available in the food industry, using knowledge transfer tools.

About his talk:

"Material science approaches to cereal foods structure design"

In this presentation, we will strive to highlight the contribution of imaging, rheology, state diagrams and modelling, to the design of cereal foods structure for health benefit.