About me


Greta Faccio, Ph.D.

Born in Italy, I have lived in different European countries to study and work. Since my Erasmus stay at the Brookes University in Oxford, I am fascinated with different ways of learning and presenting science. I hold a Ph.D. in genetics from the University of Helsinki (Finland) where I entered the field of food science by studying enzymes with a crosslinking activity to tune the texture of food matrices. Moving to Switzerland in 2012, I joined the Swiss Federal Laboratories for Materials Testing and Research and investigated the use of proteins for materials science, diagnostics, and MedTech applications.

I currently follow the cosmetics, biomaterials, sustainability, and food scene.

I am familiar with scientific topics as different as wheat dough and nanoparticles, kinetics and fluorescence, in-vitro diagnostics, and algal proteins. I am now active in intellectual property in the private sector. 

You can read more about me in   WithaScienceDegree and in my GoogleScholar profile.

You can see a summary of my experience on my Linkedin page.

My standardised business identification number (UID) is CHE-268.646.771.

Let’s talk 👋 Don’t hesitate to send me an email.

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Education

2021 Sustainability Essentials for Business, Universität Cambridge.

2020 Oxford Women’s Leadership Development Programme, University of Oxford, Sàid Business. school.

2019 Open Innovation, Futurelearn-Durham University.

2018 Innovation Management, Erasmus University Rotterdam.

2018 From ideas to action, IDEO U, Online, http://www.ideou.com.

2018 Introduction to Design thinking, IDEO U, Online, http://www.ideou.com.

2016 BRAAVOO Workshop and Creative Design Course, Lausanne, CH.

2015 Leading with Energy and Focus, University of St. Gallen, HSG, CH.

2014 Patents and IP protection workshop, Empa, St. Gallen, CH.

2013 Project Management for Research – Methods and Tools, 3 days, ETHZ, CH.

2012 Basics in Management, Empa Akademie, Dübendorf, CH.

2011 – PhD,  Univ. of Helsinki & VTT, Helsinki, FI

Thesis:  Discovery of novel oxidative enzymes for food engineering. Tyrosinase and sulfhydryl oxidase / Opponent Prof. Willem van Berkel, WUR University (Wageningen, NL)

1999 – Master Degree in Biological Sciences (Laurea in Scienze Biologiche. mark: 110/110), Insubria University, Varese, IT

Thesis: Glycine oxidase from Bacillus subtilis, a model for the study of covalent flavinylation.

2002–03  – Erasmus exchange program, Oxford Brookes University, Oxford, UK.

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