We operate internationally and respond to specific innovation needs of enterprises of primary and secondary processing and of agricultural producers and organizations. We routinely interact with colleagues in the quality control and research and development of client companies. We stipulate cooperation agreements with customers based on consulting contracts and/or according to the results obtained.
1 Analysis of the innovation needs of agri-food companies based on meetings with the property and their business specialists.
2 Development of ideas.
3 Discussion and selection of proposals with the team of the client.
4 Assessing costs and benefits of potential innovation.
1 Definition of the network of providers of research and product development.
2 Composition of the team of specialists and technicians of the client, Open Fields and researchers from public or private institutions.
3 Timing and planning milestones, continuous monitoring of the implementation of the project.
4 Development of solutions.
We collaborate with: BOMILL, Separmicrosystem, IBIMET CNR Firenze, CRA Roma, CRA Foggia, MRA Management Resources of America, Azienda Agricola Sperimentale Stuard, Horta, Aretè, Luzzini foodtech.
We are a company committed to the agri-food industry, providing services for innovation and technology transfer. We offer expertise for R&D projects and consultancy. We promote meetings between companies interested in developing complementary business activities. We work with international industrial groups and small-medium sized companies focused on evolving markets.
He graduated in Agricultural Sciences. In the early 90s he worked as Associate Scientist at CIMMYT, Mexico. In 1993 he received a Master of Science at the Purdue University, West Lafayette, IN, USA. In 1993, he joined Barilla and began working as manager in the R&D department. For Barilla he organized strategic research projects that led to the release of four high-quality varieties of durum wheat and eight European patents. He has been responsible for a number of major research projects funded at national and European level. In 2005, he was appointed director of CORIAL (Food Research Consortium of Barilla in Foggia). From 1998 to 2010, he was an advisor of Italmopa (Association of Italian millers), and from 2005 to 2010 board member of the European research project HEALTHGRAIN. In 2010 he founded Open Fields Ltd., of which he is Managing Director. Since 2014 he is member of the Italian National Academy of Agriculture.
She graduated in Food Science and Technology at the University of Parma, Italy, and entered the PhD program in Food Science and Technology of the same University. In her PhD studies, carried out at the Department of Biochemistry and Molecular Biology (2004-2007), she focused on the characterization of a family of plant proteins, the Lipid Transfer Proteins, which are important food allergens in the Mediterranean area. In 2008, she joined the European Commission Joint Research Centre as a post-doc at the Institute for Health and Consumer Protection in Ispra, Varese, Italy. In particular she dealt with the development of analytical methods for the detection of genetically modified organisms (GMO). Here she collaborated with different research institutes at an international level and carried out part of the experimental work abroad. She has several publications in peer-reviewed scientific journals. Since 2011 she works at Open Fields as project manager.
He graduated in Agricultural Sciences at the Tuscia University, Viterbo (Italy). In 2007 he enrolled in a PhD program in Crop Protection and in 2011, he defended his Ph.D. degree with a dissertation entitled “Biological control strategies of kiwifruit bacterial pathogens”. His research activities were carried out mainly at the Department of Plant Protection (DAFNE) of the Tuscia University and partly at the “Plant and Food Research Center” in Hamilton (New Zealand). He is author of several papers in national and international journals. In 2012 he started working as agronomist dealing with issues concerning crop and livestock production, farmer assistance, rural development, common agriculture policy (CAP) and environmental impact assessments. Since February 2014, he works at the enterprise “Open Fields” on the development of agri-food chains.
Degree in Food Science and Technology. She continued her studies with a PhD in Food Science and Technology at the University of Parma, department of Bioscience. During this time (2001-2013) she evaluated the interactions and stabilizing effect of some polyphenol classes with the amyloidogenic protein Transthyretin. During the PhD and later, she was involved in different research projects supported by Chiesi Pharmaceutics and Cariparma to study the interactions and stabilizing effect of some organic synthetic molecules with amyloidogenic proteins and food allergens. Since October 2014 she collaborates with Open Fields as Food Technologist.
Degree in Political Science with a thesis on strategies in the food industry, she has 24 years of experience in market analysis and research, strategic analysis, marketing and communication consulting and teaching. From 1990 to 1999 she worked at Prometeia (Bologna), dealing with studies, consulting and lectures mainly focused on the food industry. She then worked as a senior copywriter in an advertising agency and senior marketing consultant for management consulting firms, especially for new business concept development, feasibility studies, marketing plans. She has been asked to coordinate the work of advertising agencies in the implementation of projects. Ilaria collaborates with Open Fields in concept drafting, business planning and plans for the launch of new products.
Food Technologist specialized in cereal flours and bakery products. For 18 years he acted as Head of Research of Wheat, Flour and Cereal of the Barilla Group and before that of Vigevano Mills SpA. In view of his experience in the preparation and maintenance of quality standards for flour and grain for the Barilla group, he was appointed as a member of the Subcommittee on cereals and derivatives CEN (European Committee for Standardization). He participated in HEALTHGRAIN, a European FP6 research project. He is co-owner of three European patents relating to the treatment of starch with high pressure, the cooking technique of cereals to IR and debranning of common wheat. Presently, he manages applied research for the processing of cereals, and, in particular, he collaborates with Open Fields on research projects on milling and grain-based ingredients.
Milling technologist. After having worked for the mills of Cav. Antonio Moramarco in Altamura, in 1975 he joined the Barilla group, and, after a specific training at Buhler in Switzerland, he was appointed chief miller. In 1988 he was transferred to the mill in Castelplanio (AN), the first in Europe and second worldwide to be managed electronically. Here, he developed methods to modify the milling flow chart which allows for the improvement of the milling facilities and the technology. During the eight years spent at the mill in Castelplanio as chief technologist, he developed innovative technologies for milling durum wheat. Since 1996 he served as a supervisor of the Barilla mills in Italy and abroad, and participated in a number of projects within Corial (Food Research Consortium) including the industrialization of the debranning technology. In 2009 he started a freelancing career and since July 2010 he collaborates with Open Fields as technology consultant.
Bachelor and Master in Food Sciences and Technologies at the University of Parma.
The Bachelor thesis aimed at the microbiological analysis of vegan and lacto-ovo-vegetarian foods in order to compare commercial and home-made products on the type and number of microorganisms.
The Master thesis dealt with the rheological characterization of semolina for bread with traditional and alternative methods for predicting potential production problems. The research work was carried out at Barilla S.p.A.
In May 2017 she joined the Open Fields group through a traineeship; since November of the same year she has undertook a Ph.D. in Food Sciences at the University of Parma and she continues her cooperation with Open Fields by supporting the research activity of the Society.
Milling technologist. In 1984 he joined the Barilla group and for 24 years he has worked as Miller at the mill in Altamura. Between 2009 and 2016 he worked as technologist of the Barilla mills in Italy and abroad. Thanks to his working experience and training at Bühler in Switzerland, he developed expertise in plant engineering for industrial food processes, in methods to modify the milling flow chart and in the improvement of the technologies for milling durum wheat. In 2016 he started a freelancing career and since 2017 he collaborates with Open Fields as technology consultant.