Roberto earned his PhD in Neurobiology from the Scuola Normale Superiore of Pisa, focusing on iron metabolism during brain aging and neurodegeneration. He then completed a postdoctoral fellowship at the Max Planck Institute for Biology of Ageing, studying the interplay between diet and longevity in vertebrates. In 2024 he joined Nestlé, co-leading projects to develop nutritional solutions that promote healthy ageing by translating cutting-edge science into practical applications.