About him: Roberto King is a Senior Research Scientist at the Nestlé Research Centre in Lausanne, Switzerland. Roberto has nearly 30 years of experience in the research and development of food products based on cereals, with specific expertise in dough-based product formulation and technology (including gluten-free), use of alternative grains and whole grains. His work has resulted in several patents and product launches. He has a Ph.D. in Chemical Engineering from the University of Rochester (NY) and a Chemical Engineer degree for the National Polytechnic School in Quito, Ecuador. He is currently a board member of the Healthgrain Forum Association.
The areas of for Day 2 are: a) how to better leverage cereal bran and high extraction flours in cases where the use of WG is too challenging; b) how to use traditional WG-based products as source of inspiration for new WG product development; c) sensory improvement of WG products may in some cases actually reduce nutritional value: where are the limits?; d) what are the main sustainability issues linked to WG production?