University Professor and Co-Founder at iStarter
Mirko Betti is currently an academic professor in the Department of Agricultural Food and Nutritional Science at University of Alberta, Canada, where he teaches about innovative food product development and emerging technologies. Mirko is a trained food bio-technologist with both industry and academic experiences an. He coordinates a team of junior and senior researchers which aims to develop new artificial food products. Mirko holds a PhD in Food Science from the University of Bologna, Italy.
| ottobre 2012 – presente (2 anni 7 mesi)
An Italian accelerator program which aims to create and lunch new enterprises.
Associate Professor (Food Science and Technology)
University of Alberta
| agosto 2006 – presente (8 anni 9 mesi)
Academic leader of a research group of seven graduate students, one post-doctoral fellow and two research associates. This research group produced more than 30 peer reviewed publications in relevant food science journals, more than 30 abstracts, presentations in conference proceedings and several reports to Industry and funding agencies.
R&D Manager (Fresh and Frozen Division)
| agosto 2005 – luglio 2006 (1 anno)
Arena Food Company (www.arenaholding.com), Rome, Italy Directed corporate technical efforts (products, process, manufacturing support and line extensions) for the development of “Ruspantino” poultry meat products; a line of products produced entirely from poultry on a 100% vegetable diet (no animal fat supplemented) Working closely with the Purchase Department Director, directed technical efforts in the Arena ingredients saving project, saving the company nearly $1 000 000 through re-rationalizing the ingredient portfolio for the fresh and frozen division.
R&D Technologist (Fresh Division)
Arena Food Company (www.arenaholding.it)
| luglio 2004 – luglio 2005 (1 anno 1 mese) Roma, Italia
Development of new products through theoretical and operative methods like R&D laboratory and production tests; Analysis of budget, carrying out timing, new product specification (recipe, recipe cost, packaging solution, packaging solution cost, manufacturing analysis), cost form; Optimization of assembly line design through budget analysis, definition of lay-out and flow sheet, start up and production parameters. Results: Effectively and creatively altered the recipe and assembly line set up of several battered and breaded poultry and fish products. Redesigned the recipe and packaging of several comminuted meat products. Developed several canned poultry meat products, from concept to the market.
University of Bologna
| dicembre 2000 – dicembre 2001 (1 anno 1 mese) Cesena
Worked on developing spectroscopic techniques for on line monitoring of poultry meat quality, including low field nuclear magnetic resonance (NMR) and colorimetry. Mastered techniques in low field NMR.