Sapienza University of Rome, Italy
Dr. Stefan Cappelle graduated as a Bio-engineer from the University of Ghent, Belgium. He is the former Business Unit Director for Sourdoughs and Value-Added Grains at Puratos, a global company specializing in innovative ingredients and solutions for the bakery, patisserie, and chocolate industries. Dr. Cappelle led a multidisciplinary team of researchers and product managers, working in close collaboration with markets and operations. Currently, he has returned to upstream research, applying his expertise in fermentation beyond sourdough, exploring areas such as fruit fermentation and cocoa.
