Davide is responsible for nutrition-related research projects globally on Tate and Lyle’s ingredient portfolio, in particular dietary fibres and low-calorie sweeteners, as well for the communication of evidence-based science for internal and external audiences. He holds a PhD in the topic of Sensory Nutrition from the University of Bologna (Italy) and has held research positions at the National Institutes of Health (NIH) (Bethesda, MD, USA) and at the University of Washington School of Medicine (Seattle, WA).