Dr. Antonio Sullo leads the R&D team at Amano Enzyme Europe, where he oversees the development of innovative enzyme applications. His team is currently focused on areas such as plant-based beverages, high-protein plant-based cheese, and improving the flavour of plant protein isolates.

Antonio holds a PhD in Food Science from the University of Nottingham. His main area of interest lies in applying principles of colloid science to the rational design of food products.