Gabriele Agnini

Food Aroma & Analytical R&D Conducted aroma profiling of asafoetida and galbanum using GC-MS and GC-Olfactometry, linking volatile chemistry with sensory perception and potential effects on umami. Supported method development, experimental design, data analysis and preparation of a scientific manuscript.

•Designed and implemented a rotating biweekly menu while supporting high-volume food production. •Applied HACCP and ISO 22000-aligned food-safety and documentation procedures throughout preparation and service. •Collaborated within a large kitchen team to coordinate production workflows and maintain service consistency.

•Conducted volatile-aroma profiling of Ferula drudeana resin using GC-MS and GC-Olfactometry. •Identified and characterized volatile compounds and interpreted their potential sensory and culinary relevance. •Developed and optimized sample-preparation methods for reproducible volatile-compound analysis. •First-authored a peer-reviewed research article published in the International Journal of Gastronomy and Food Science in 2026.

Leadership & Team Development Operational Excellence & Efficiency Meticulous Craft & Quality Control Guest-Centric Service & Atmosphere Creation Calm Problem-Solving Under Pressure

•Developed plant-based food analogues and investigated molecular-cuisine applications. •Produced and characterized multilayer core-shell food structures containing encapsulated bioactive compounds using electrospinning. •Evaluated food structure and functionality using confocal microscopy, Raman spectroscopy, DSC and atomic force microscopy. •Optimized upcycling processes for brewer’s spent grain and translated experimental findings into prototype food concepts. •Key Methods and Instrumentation: Confo

•Learning and preparing various Pasta from scratch •Dessert preparation •Adapting to stressful situations •Develop positive customer service •Teamwork

•In-line quality tests on raw materials and products •Production line insight and development •Regulatory and safety standards compliance control •Data management in the data flow communication Learning outcomes •Extensive knowledge of GMP and HACCP standards and ISO 9001, 22000 and 14001 •Proficient in data analysis and interpretation using Microsoft Excel and its advanced tools, including pivot tables, data visualization, and statistical functions

Thesis: Microstructural and Functional Characterization of Brewer's Spent Grain in Prototyped Pasta Formulations.

Characterizing subjects: Operative and management process during the food supply chain, main relevant legislations and regulatory references, standard HACCP, including certifications ISO 9001, 22000 and 14001.