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, CREA Roma, CREA 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. Since 2020 he is President of Azienda Agraria Sperimentale Stuard.
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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.
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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.
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Degree in Political Science with a thesis on strategies in the food industry, she has 30 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.
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She graduated in 2017 in Food Science and Technology at Università Cattolica del Sacro Cuore (Piacenza, Italy). During the last year of her master’s degree, she collaborated in the creation, development, characterization and market profiling of BYe-BYe Cream, an eco-innovative sweet spread based on carob pulp powder and hazelnut paste, with grape seed oil and grape skin flours. This product was awarded second prize in the Ecotrophelia Italia 2017 competition, organized by Federalimentare to promote eco-innovation in the development of new food products. After two post-graduate internships, one at Safta (GualapackGroup) in the Quality Assurance area and the other one at Barilla in the Quality & Food Safety Unit, since November 2018 she works at Open Fields as Food Technologist.
In November 2018 she was awarded the Gemelli Prize (58th Edition) as the best graduate of the Faculty of Agricultural, Food and Environmental Sciences for the year 2017.
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Bachelor’s degree in Agricultural Science and Technology in 2014, at the University of Modena – Reggio Emilia, with a thesis on the carbon footprint and energy balance in the cultivation of processing tomato under conventional and organic regime. In 2017, he obtained the Master’s Degree in Agricultural Sciences, curriculum production and plant crop protection, at the Catholic University of Piacenza, with a thesis on the effect of conservative tillage on the structural stability of soil.
In June 2017, he qualified to the profession of Agronomist, always in the same period he accredited as a consultant for the certification of the sustainability of wineries, as part of the VIVA project sponsored by the Ministry of the Environment and Protection of Land and Sea.
After almost twenty years as an electronic technician, from 2010, he devoted himself to the profession of farmer and from 2017 joined Open Fields.
Bachelor and Master in Food Sciences and Technologies at the University of Parma. 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 undertook a Ph.D. in Food Sciences at the University of Parma. The Ph.D research project dealt with the improvement of the use of food resources of African countries: it focused on the study of sorghum sprouting as a sustainable biotechnological process to produce bakery products with an improved nutritional profile, and on the development, optimization and implementation of “Pappa di Parma” against children malnutrition. During the Ph.D., she continued her cooperation with Open Fields by supporting the research activity of the Society. Since 2021 she works at Open Fields and Azienda Agraria Sperimentale Stuard as Food Technologist.
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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.
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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.
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