Alessandra Micozzi – ex – ISTAO student hooked on Start-ups

Among the stories of ex-ISTAO students, we have collected the experience of Alessandra Micozzi, ISTAO student 2004/05, currently researcher at the Ecampus University and at the Entrepreneurship and Innovation Centre of the Polytechnic University of Marche

Alessandra, briefly tell us about your experiences up till now

Good morning to all of you,

I am currently working as a university professor, holding a class on Economics and Strategy of Industrial Systems at the Ecampus University and at the Polytechnic University of Marche. My research field is related to the development of knowledge-based firms and for this reason I collaborate also with the Entrepreneurship and Innovation Centre at the Polytechnic University of Marche. In this centre I support young start-uppers in the initial phase of their career, for example in writing their business plan. I am also member of an innovative company, Bioerg, that has registered 453.000 euro from crowdfunding allowing to produce on small scale hydrocolloids, known as dextran.

You have also won the Ecapital Business Competition 2015 with the MAFF – Marche Functional Food start – up. Can you tell us more about it?

The MAFF will develop functional food starting from the ancient knowledge in agriculture and innovation from the research from Polytechnic University of Marche.

What kind of food will MAFF be producing?

Three functional food that we will be producing are:

  • Bread for celiac with beta-glucans (that lower the glycemic levels,thus it will be useful also for diabetics) enriched with probiotics and prebiotics
  • Pomegranate and grape drinks
  • Food with co-enzyme Q10.

Which are the distribution channels that MAFF will be using?

MAFF will be selling mainly online and in shops specialized in food and especially bio food.

Which is the innovative part of this project?

Innovation is in the studies and know how that we have collected to produce the functional products. The most important aspects are related with the content of the product and what happens in the agricultural company. This will allow the consumer to trace the origins of the product and appreciate its quality.

What has been the role of ISTAO master in your professional career?

ISTAO has been for me and still is a life-value school. Thanks to the lectures I have learned so much from both a practical and theoretical approach, but mainly I have understood the values that I want to follow in my life and my career. The Olivetti ethics that inspire the school and is present in each room of Villa Favorita are something that I find myself complying in and that I take in everyday decision.