Principal Scientist – Cocoa flavor and Analytics
Mars Wrigley
Adjunct Assistant Professor
College of Agriculture and Natural Resources
Michigan State University
Dr. Ugo Bussy obtained his PhD in analytical chemistry from the University of Nantes in France in 2013 and held a postdoctoral position from 2013 to 2017. In 2017, Dr. Bussy joined Mars Edge, a division of Mars Incorporated dedicated to human nutrition. As Principal Scientist at Mars Edge, Ugo led a team of scientists developing analytical solutions to standardize the characterization of cocoa based materials, in particular flavanols in dietary supplements and foods. Ugo managed a network of expert collaborators from industry, government, and academic organizations, developing and sharing reliable testing for flavanols in cocoa-based products. In his current role at Mars Wrigley, Ugo provides technical leadership in the fields of analytical chemistry and flavor chemistry with particular attention given to high throughput analysis of flavoractive and bioactive compounds.
Dr. Bussy specialized in chromatography, mass spectrometry, and NMR method development and validation. Ugo regularly communicates at scientific events including AOAC’s annual and regional meetings. In addition, Ugo has co-authored more than 60 research articles published in journals including Analytical Chemistry, Talanta, Trends in Analytical Chemistry, Analytica Chimica Acta, Food & Function, and the Journal of AOAC INTERNATIONAL.
