Prof. Giovanni Alfonso Ruoppolo
Specialist in Phoniatrics and Otolaryngology, Board Member of the Italian Society of Phoniatrics and Speech Therapy, Associate Professor of Audiology and Phoniatrics at Sapienza University of Rome
As one of the leading experts in phoniatrics, Prof. Ruoppolo explains what oropharyngeal dysphagia is, its causes, diagnosis, and associated risks (malnutrition and sarcopenia). In addition, Prof. Ruoppolo emphasizes the fundamental importance of speech therapy and enriched nutrition with the perfect rheological consistency in the treatment and management of this disorder.
Prof. Lorenzo Morelli
Associate Professor of Microbiology at the Catholic University of the Sacred Heart, Cremona Campus, and Professor of Food Technology for Animal-Based Products at the Catholic University of the Sacred Heart, Piacenza Campus
As a leading opinion leader for the launch of our new Probiotics lines, Prof. Morelli explains what probiotics are, how they are used, and their benefits when taken in spore form. In addition, he emphasizes the importance of incorporating them into daily meals and beverages.
Dr. Valeria Gandolfi
Private practice physician providing home visits and clinic care, and caregiver
In the video, Dr. Valeria Gandolfi shares her experience caring for her father after an illness, navigating the delicate process of physical and emotional recovery. With great clarity and sensitivity, she describes the daily commitment, responsibilities, and practical decisions that every caregiver must face. Through her testimony, she also explains how our Dysphameal products were a valuable aid in her father’s physical recovery, improving his nutrition and promoting a more peaceful and complete recovery.
Dr. Emanuele Cereda
Medical Director of the Department of Dietetics and Clinical Nutrition at the IRCCS Policlinico San Matteo Foundation in Pavia
In this presentation (delivered at SINPE 2025), Dr. Cereda explored the evidence and challenges involved in the dietary management of patients with dysphagia, prompting practical and scientific reflection on how texture-modified diets might be reimagined in light of new clinical and care needs.
