Über Agilery

Bénés Motivation ist es, Lieferanten aufs Schnellboot der Lebensmittelinnovation zu holen.

Marcin will das Dilemma von Lohnproduzenten lösen: Kleinchargen ermöglichen, ohne an Effizienz und Stückkostenorientierung einzubüssen. 

Jonas kennt sowohl die Perspektive grosser Konsumgüterunternehmen wie auch die von Startups.

• Amrutha has already lived and worked in six different countries, namely United Arab Emirates, India, USA, Italy, Ethiopia, and Switzerland. She gained experience from different Research Assistant positions, Food Safety Internships and from Quality Assurance.
•  Amru was awarded a PhD in Food Science from the ETH Zurich (CH), where she focused her studies on novel food fortificants and food fortification vehicles for better iron delivery. During her PhD, she conducted four different human trials and took part in the Inno-Suisse Start-up campus training.
• She previously received a MSc in Food Science from the Cornell University in Ithaca, New York (US) and her bachelor’s in Engineering, specializing in Biotechnology.
• When not working, Amru is usually a DJ. You can find yourself dancing to her favourite music in the clubs of Zurich on the weekends. Amru is also passionate about singing. After moving to Switzerland, she fell in love with the mountains and enjoys hiking as well!

• Luca previously gained working experience as Quality Inspector and Quality Assurance Specialist at Pan Tiefkühlprodukte GmbH and Pramstrahler GmbH in Italy as wells as at Marel Poultry and The Butcher in the Netherlands. He has therefore hands-on experience in various industry branches, for example with delicatessen, frozen pastries, cheese, and meat products.
• Luca studied Food Safety (BSc) at the University of Padua (IT) and Applied Food Safety (MSc) at the Wageningen University & Research (NL). He already started to focus on quality related aspects during his bachelor and his master thesis thanks to different internships and related side jobs.
• Luca loves to spend his free time in the mountains by doing all kind of mountain sports, especially hiking and ski touring. He further plays rugby and enjoys reading a good book.

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• Magali is our project manager in the New Product Development Team with special knowledge for plant-based dairy alternatives, powder creamers and alcohol-free beverages. She is highly motivated by food innovation and the challenges that come along with this topic.
• Magali formerly worked as Associate Product Development Specialist at Nestlé (CH) for powder creamers and performed an R&D and Food Quality Internship at Caviar de Neuvic (FR) to improve the shelf life of caviar.
• She received a BSc in Engineering Sciences from La Prépa des INP in Grenoble (FR) and a MSc in Food Science and Technology and Bioengineering from the National Graduate School of Chemistry, Biology and Physics in Pessac (FR). Additionally, Magali spent an exchange semester at the University of California Davis (US) where she focused strongly on nutrition.
• She is passionate about fitness, sport nutrition and horse-riding and has a huge interest in environment and sustainability.
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• François joined Agilery in February 2024 and is part of the New Product Development Team. After spending two years in R&D at a Migros Industrie dairy company, he decided to move to this dynamic and innovative company.
• He holds a Bachelor's degree in Food Technology from the Valais School of Engineering and a Master's degree in Food and Beverage Innovation from the Zurich University of Applied Sciences.
• He is mainly interested in the role of food in public health, sustainability and, of course, the development of new products. During his studies, he was able to expand on a range of different topics, from plant-based products to dairy products and the development of edible straws.
• In his spare time, he especially enjoys outdoor activities and sport, like running, climbing or judo. He appreciates listening to music and spending time with his family and friends.

• As an undergraduate at Boston University studying food through the lenses of Environmental Studies and Cultural Anthropology, Stefania found her love of promoting food as pleasure while working at a bakery. So, she decided to go to culinary school to pursue her love of baking and health supportive culinary arts at the Natural Gourmet Institute (a division of the Institute of Culinary Education) in New York City
• She earned a master’s in food studies from the American University of Rome where she focused her research on culinary innovation and education.
• Stefania has worked in bakeries specializing in bread, desserts and treats, and gluten free products in Boston, New York, and Turin, Italy. She also has experience in larger-scale production as a plant-based chef and baker.
• She also worked in food education and recipe development. She is particularly proud of her work around reducing climate impact through the fostering of local food networks, championing cultural learning through food, and promoting orphaned crops. Her goal is to create delicious healthy recipes that promote more sustainable food systems.

• Mirko joined our team in April 2023 as an intern.
• Now a fully-fledged Project Manager, he benefits from his unique background: After enrolling at ETH in 2019 to study architecture, he transitioned to his true passion, food science, in 2021. Now, his adventurous journey continues.

• Mirko's unique background in architecture has proven to be an great asset in his role as a Project Manager. His architectural acumen helps him to see the big picture in projects, plan well, and get things done quickly.

• His project management skills combined with his profound knowledge of food science, consistently help in driving projects to success. As a PM, Mirko oversees a diverse range of projects, bringing his dynamic expertise to each one. He plays a pivotal role in project execution and successful completion. His keen attention to detail ensure that projects run smoothly and efficiently.

• Beyond his professional accomplishments, Mirko is a passionate amateur chef who loves experimenting with culinary techniques. 

• Roberta joined our team in March 2022 as an Associate Project Manager and, in just six months, was promoted to her current position as Project Manager.
• In 2021, she obtained a Master of Advanced Studies (MAS) degree in Nutrition and Health from ETH Zurich and boasts an impressive academic career that also includes an MSc in Environmental Engineering from the same university.
• She uses her academic research experience, including the experience from the Laboratory of Human Nutrition at ETH Zurich and the Environmental Microbiology Laboratory at EPFL, to develop detailed project reports backed by extensive research methods.
• She is currently an ambassador for the Zurich chapter of FoodHack, an independent community-driven platform that connects global professionals, entrepreneurs, and innovators of the food and nutrition industry.
• Roberta is also a fitness enthusiast, being especially fond of indoor cycling and using her expert knowledge of food and nutrition to help fuel her workouts! She has also taken a keen interest in vegan food and is passionate about emerging trends in plant-based nutrition.

• MSc in Service Management and Business
• 10+ years of experience in Digital Marketing and Sales
• Worked at agencies and startups in the Nordics
• Helped in marketing launches of food and non-food products
• Driven by projects that make our planet a better place

• Luca is Agilery’s Account Executive and drives our Commercial Team.
• He has more than eight years of experience in the consumer and luxury goods industry and long-time experience in the moderation and organisation of more than 100 events, workshops, and guided tours.
• As a networking person, he is a well-connected food expert with previous experience from among others HelloFresh, Migros Industrie, and as Managing Director at UMAMI.
• He also passes on his experiences as a guest lecturer at the Swiss Hotel Management School in Lucerne.
• Luca has a MA in Food Culture and Communication from the University of Gastronomic Sciences, Pollenzo (IT), and a BA in business administration from the University of St. Gallen (CH).
• He was the winner of the Swiss television show “Game of Switzerland” and has already had further television appearances. In his free time, Luca likes playing padel and doing CrossFit

• Sarah previously worked as Product Manager at Lipoid AG (CH) where she worked on behalf of the company’s worldwide customers at the interface of project consultation, R&D, quality assurance, and sales for the application of phospholipids in pharmaceuticals and food supplements.
• Sarah was awarded a PhD in Chemistry from the University of Vienna (AT) for her research on oxidized lipids in food and their influence on the stability of food. During this time, she cooperated with several industry partners and published seven first-author publications.
• Previously, she studied Food Science and Technology (MSc) and Biotechnology (BSc) at the University of Natural Resources and Life Sciences, Vienna (AT), and spent an Erasmus semester in Cádiz (ES).
• Sarah is a passionate open-water swimmer and event manager for open-water competitions and triathlons. With her hometown being Vienna, she loves to prepare all kinds of Austrian pastries, most notably the famous Viennese chocolate cake “Sachertorte”.

• Mireia is currently doing an internship at Agilery and gives our project managers and New Product Development team a helping hand.
• She already gained a lot of background knowledge in several positions as Head Chef, Chef de Partie, Cook, Pastry Chef, Baker and Chocolatier and is also an experienced researcher.
• Mireia studies a MSc in Food, Nutrition, and Health at the University of Applied Sciences in Bern (CH). She has a BSc in Humanities and Social Sciences and further higher education in Cooking Management. She studied a Degree in Culinary Arts and Gastronomy, where she specialized in Culinary Avant-garde at the Basque Culinary Center (BCC). In addition, she also broadened her expertise in the food industry, with a Specialization in Food technology and development of new food products.
• She was the winner of the 7th Edition of the Washoku World Challenge in Spain and became a finalist of the Washoku World Challenge in Tokyo, Japan. This competition for international chefs interested in Japanese cuisine was based on the theme "Texture and Mouthfeel" in 2020.
• When she is not cooking, Mireia loves to practice different sports in the nature, listen to almost any music style and socialise with interesting people.