Profile
Who is Giuliano Lorenzon
Giuliano Lorenzon, born in Udine in 1985, is an expert chef and culinary consultant specializing in food technology and food engineering. After earning his diploma at the Culinary School in 2004, he completed his academic training with a degree in “Food Science and Culture” from the University of Udine, acquiring advanced skills in food chemistry and the processing of vegetable fibers. His experience spans various areas, including sous-vide low-temperature meat cooking, raw fish preparation, pastry, ice cream making, and the use of functional ingredients like vegetable fibers, additives, or enzymes for “free from” and plant-based products, as well as enzymatic aging of meat and vegetables.
Agriamo’s
Mission
Agriamo is dedicated to enhancing food products through training activities and B2B demonstrations. Its goal is to facilitate the market entry of products and improve the competitiveness of companies and their clients. Agriamo provides corporate consultancy and develops innovative product lines in collaboration with the R&D departments of partner companies.
Collaborations
Agriamo collaborates with some of the leading companies in the food industry, including:
Jolanda De Colò: A leader in high-quality food products, specializing in meat, fish, cured meats, and sous-vide products, it represents a benchmark for premium food service in Italy.
Ice Wer: A historic and innovative company specializing in intermediate food products and decorations for horeca, pastry, and ice cream, as well as vegetable fibers.
Aquanaria: Producer of seabass (Dicentrarchus labrax) farmed in the Canary Islands’ sea, exported to over 30 countries, and used in top restaurants worldwide.
Inalca Food & Beverage (Cremonini Group): A world leader in the distribution of high-end food products, with over 10 locations and warehouses around the world.
PCB Creation: A French company specialized in chocolate or cocoa butter decorations and customizations for pastry and ice cream.
Lesepidado: A leading company in the production of food inks, decorations, and printing systems on edible products and sheets.
Giuliano Lorenzon collaborates with these companies as a corporate chef and consultant, conducting international academies and masterclasses for clients or sales networks, while also collaborating on R&D projects with corporate teams.
Culinay
Consulting Services
Agriamo Food Culture Technology offers a full range of culinary consulting services for the food industry and horeca sector. The services include:
Consulting on the use of vegetable fibers, functional additives, and technical aids for pastry, ice cream making, or cooking.
Academies and masterclasses for product presentations to chefs, pastry chefs, and B2B sales networks, or for promotional events.
Introduction of advanced cooking methods, such as using the OCOO pot, to achieve superior results.
Food design with food printers: creation of unique design effects through 2D food printing on edible paper or directly on food.
Consulting on raw fish (sushi), with a focus on the processing and cutting of bluefin tuna (Thunnus thynnus) and seabass (Dicentrarchus labrax).
Pastry and ice cream making with special ingredients in “free from” or vegan versions.
Aging and dry-aging with bioactive enzymes from the Aspergillus Oryzae fungus.
Technology
Innovation
Thanks to advanced expertise in food chemistry and food technology, Giuliano Lorenzon specializes in the use of cutting-edge technologies for the horeca sector and food industry, including:
INGREDIUM Vegetable Fibers: For the substitution of additives and the development of clean-label recipes.
OCOO Pot: An advanced tool for innovative cooking that uses steam pressure and infrared technology to cook and mature food, enhancing umami flavors and delivering exceptional results.
Lesepidado Food Printing Systems: Printing on edible paper, chocotransfer, or directly on food surfaces.
Enzymatic Maturation with Nesler Cibo Vivo Condiments: A natural maturation technique through the bioactive process of the Aspergillus Oryzae fungus, applied to both meats and vegetables.
Agriamo Food Culture Technology, led by Giuliano Lorenzon, represents a strategic partner for food companies aiming to stand out in the market. His consulting services not only improve product presentation but also introduce technological and culinary innovations, offering a modern and scientific approach to cuisine and gastronomy.
Giuliano Lorenzon
Corporate Chef & Dr. in Food Science
AGRIAMO Food Culture Technology
Idea Lab on Food Technology Cooking and Gastronomy
PEC giulianochef.agriamo@pec.it
