Master the Art of Plant-Based Dairy

Antonio Sullo, PhD., is the Head of Research and Development at Amano Enzyme Europe, where he helms the company's research and development initiatives. He has a proven track record of innovation and currently leads Amano’s development of enzymatic tools for sweetness control in cereal-based drinks and statistical models for predicting sugar compositions. Before joining Amano, Antonio held a senior scientist role at Diageo's global innovation R&D center, where he managed the non-alcoholic research platform. His extensive background in food science, particularly in food colloids, is instrumental in driving the application development of Amano Enzyme Europe's enzymes in key areas like non-dairy beverages and cheese products. Antonio holds a PhD in Food Science from the University of Nottingham and an MSc in Food Science from University College Cork.

Monica Henry, MS, is a Food Scientist at Amano Enzyme USA, specializing in the research and development of innovative enzyme solutions for the food and beverage industry. In her technical service role, she collaborates closely with customers to support product development, troubleshoot formulation challenges, and implement enzyme technologies that enhance product quality, functionality, and processing efficiency. Monica holds a B.S. in Food Science from Alabama Agricultural & Mechanical University and an M.S. in Food Science with a focus on Public Health Food Microbiology from Tennessee State University. Her diverse background, encompassing both academic research and practical industrial applications, underscores her commitment to bridging the critical gap between scientific innovation and industry needs, delivering sustainable and high-performing solutions that address the evolving demands of the global food system.

Supaporn Naknukool is the Regional Manager of Application Development at Amano Enzyme Asia Pacific. Leading marketing and application development, she is also pivotal in the application development of plant-based food and beverage products across the Asia Pacific region. With over 15 years of experience in Food Science and Biochemistry, Supaporn provides invaluable technical knowledge and insights. Her specialist expertise in plant-based protein supports Amano Enzyme and its customers in understanding and developing products for the rapidly evolving market. Since joining Amano Enzyme Asia Pacific in 2019, she has managed both local and global customer relationships. Supaporn holds a Ph.D. in Food Science and Biotechnology from Ehime University and has held various positions at leading global universities and companies.