Guy Della Valle

I have developed models on food processing and starchy materials behaviour since middle 1980s. Initally focused on bubbles and foams in biopolymer matrices, since the management of a multidisciplinary project on “New Food Design” in the first 2000s, my research interest has then extended towards the integration of these scientific models with the know-how available in the food industry (https://www.inrae.fr/actualites/relations-entre-structure-texture-genoises-enrichies-proteines-legumineuse).