Lorenzo Strozzi, Senior Product Technologist, brings 10 years of experience in industrial bakery processing, specializing in biscuits, crackers, fermented dough products, and cakes. He has supported customers in more than 30 countries, helping develop new products, optimize production processes, and successfully transition from R&D to full-scale production. With extensive hands-on experience in equipment commissioning, troubleshooting, and process improvement, Lorenzo works closely with customers to overcome technical challenges and achieve consistent, efficient production. Prior to joining RBS, he held senior food technology and consulting roles with LASER S.r.l. in Italy. He holds a degree in Food Science and Technology from the University of Parma.
