Giancarlo Riboldi, Open Innovation Senior Manager at Barilla, graduated in Food Science and Technology at the University of Milan in 2003. During his academic career, he discussed an Erasmus Diploma Thesis at the University of Wageningen, on Food Microbiology and he worked 1 year as Diploma Thesis Student at Kraft Food International in Munich, Germany. In 2003 he joined Barilla, Parma, Italy, working in Research & Development, including an 18-months international assignment at Harry's France as responsible Innovation Brioche. Giancarlo has been working in the bakery area on innovation projects. He also participated to international projects like Healthgrain and he worked on innovation product and process platforms. Giancarlo has launched different products for the Italian market, including minicakes, special bread and danish pastry. He has also been involved in the palm oil removal project, reformulating special bread and danish pastries Palm Oil Free.