After 15 years of experience as Director of Quality, Safety and External Relations in multinational companies of production, catering, facility management, since 2000 he has been leading a consulting, training and specialized services company serving companies and organizations operating in the food chain (import-export, production, processing, distribution, catering), in the hospitality and wellness industry and in personal services. He deals with consultancy and management training for companies and public bodies on food safety, production technologies, environmental health, prevention of food crimes and consumer health protection, crisis and alert management, external relations with the public administration and the competent authority (ATS, NAS, Ministries). He has been Food Safety Specialist Advisor for EXPO2015, Responsible of the school catering sector of the European Project "Mangio Sano, Informato e Soddisfatto" and "Biobenessere", co-designer and tutor of the project "Multiethnicity and Food Safety" for the Chinese, Arab, Hispanic-American communities. Co-author of the book "HACCP" and of the university text "Manuale della Ristorazione" and "Progettare la Ristorazione Professionale". He is currently President of the Board of Food Technologists of Lombardy and Liguria, President of FCSI Italian Unit (Foodservice Consultants Society International), Lecturer at Universities, Foundations and Schools of Higher Education, Scientific Director and Food Safety Expert for prestigious magazines of the industry, catering, hospitality. He is a certified professional FSPCA FDA USA (Food Safety Preventive Controls Alliance-Food and Drug Administration) for the drafting of Food Safety/Intentional Adulteration Plan for companies exporting to the U.S. and Manager for the Health of Environments certified Kiwa Cermet Italy.