Walter is a passionate food scientist with long experience in different roles within the Research & Development function, both at local and global level. He is an international director-level leader with strong credentials in the areas of Scientific and Regulatory affairs, Quality management, Health & wellbeing, and Sustainability topics. For more than 34 years, he held various senior R&D positions at Mars Inc. and gained a solid experience in applying science to resolve business challenges as well as in transforming organizations and building high performing collaborating R&D teams.

During more than 10 years, he represented MARS Inc at EUFIC (European Food Information Council) and served as board member, executive officer, and treasurer. He has had the privilege to represent MARS Inc in the IFBA (International Food and Beverage Association) technical working group on sodium reduction and was a key-contributor in the effort to define the maximum sodium thresholds for the relevant food categories. This became the subject of an IFBA commitment to the WHO at the end of 2021.