Andrea Maier studied food technology and nutrition at the University of Fulda, Germany. She took her graduate degree in food science and nutrition at the University of Minnesota. Since 2011, Andrea has been head of the Consumer Link Department at the Nestlé Product Technology Center in Singen, Germany.
Sylvain Menétrey works as a journalist and has been collaborating with the LargeNetwork agency since 2017. He is the author of a book on the slow food movement (Slow Attitude, 2013).
Martin started his professional career in 1993 as a biologist at the Inselspital in Bern working on tissue engineering with the aim of repairing cartilage defects.
He joined the Nestlé Research Center in 1995 as microscopist and was involved in improving the efficiency of spray drying of milk. Since 1999 he has headed different groups including food material science, colloid science and natural colours. During this period he set up a program to develop a natural blue from red cabbage that is stable in various foods.
Today, Martin is a group manager at the Nestlé Research Center and heads the Micronutrient Fortification Group. In this role he and his team develop new delivery systems to fortify foods with dietary minerals such as iron and zinc, and vitamins. He likes hiking, rowing and plays guitar, if time allows.
Italian Associate Professor of Cultural Anthropology and Vice President of the Center of Social Research on the Mediterranean Diet (MedEatResearch) at the University of Naples S.O.B.
