Dr. Ugo Bersellini worked for over a decade in the fine chemicals sector, particularly in organic synthesis with organometallic catalysts and in the synthesis of polymer stabilizing additives.
Later he moved on to the food sector, where he was Head of the Chemical and Chemical-Physical Laboratory for a World-leading Food Company, working to support the R&D unit department in shelf-life studies and characterizing new products development, and coordinating the development of new instrumental analytical methods.
He has been active in the fields of spectroscopy, colorimetry, image analysis, rheology, liquid and gas chromatography, oxidative stability, Maillard compounds, olfactory and MW sensors.
Along his career, he also provided constant support in facing manufacturing problems and challenges.