Tommaso Bonciani

Tommaso is an industrial biotechnologist with a PhD from the University Modena and Reggio Emilia where he researched intraspecific hybridization to produce novel winemaking yeast strains. After several years of research into the practical aspects of biotransformation, including aroma and flavour development, in alcohol, lactic or acetic fermentations, and a string of peer-reviewed papers behind him, he joined the AEB Group, in 2017. The focus of his responsibilities today is leading AEB’s NEXT business unit to drive eco-biotechnologies in cross-category beverage innovation. These include new ready-to-drink (RTD) alcohol beverages with enhanced taste, novel fermented drinks, and functional RTDs, as well as low and no alcohol, less sugar, and fewer calorie variants.