Daniel Busiello
Dr. Daniel Busiello is a physicist affiliated with the Max Planck Institute for the Physics of Complex Systems in Germany. He is known for his research on the physical properties of food, particularly focusing on the science behind the preparation of traditional dishes. In a recent study, Busiello co-authored research that unveiled a scientific approach to achieving the perfect cacio e pepe, a classic Italian pasta dish, by manipulating starch concentrations to prevent clumping of cheese proteins.
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Dr Daniel Busiello, another co-author of the study from Max Planck Institute for the Physics of Complex Systems in Germany.
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