by Luigi Rigano from ISPE and Rigano Research and Development – Milano Italy

Thursday, September 19th, 09:00

Prof. Dr. Luigi Rigano

Scientific Director, ISPE Laboratories

University degree in Industrial Chemistry at the State University of Milan in 1970. Worked in multinational cosmetic industries in R&D Departments and as Technical Director. Since 1986, he runs the activity: Rigano Industrial Consulting & Research, in Milan, involved in R&D of cosmetic formulations, scaling up and production issues concerning the cosmetic industry, application studies on raw materials, performance quantification and consultancy on international norms. He organizes multi-level scientific courses for industry staff in English, Italian, French and Spanish. He is Scientific Director of the ISPE Laboratories, a certified laboratory performing studies of efficacy, safety, sensory evaluations of cosmetics. He has been (1990-94) Honorary Secretary of the IFSCC. He is guest speaker at IFSCC courses, conferences and in University Courses of Cosmetic Sciences. He is Invited Lecturer at the University of Ferrara, at the Cosmetology Master of the Faculty of Pharmacy. Consultant for the Milan Justice Court, he is author of more than 150 scientific/technical papers in the cosmetic and dermatological fields.

ABSTRACT: Cosmetic formulation and sensory strategies

The ‘laboratory battle’, during which several ingredients should be scientifically assembled in order to make a proper formula, requires to combine an optimized blend of chemistry and biology, physics and sensoriality. The main problems are in the selection within huge ‘directories’ of possible cosmetic ingredients. Some criteria include the correct description of the required functionality, the type of rheology profile, the skin characteristics of the future user, just to mention a few. One of the parameters which is strictly bound to the acceptance by the consumers are the sensorial structure of the formula during all the phases of product application.

The key elements of the building of a formula according to a required sensory profile will be discussed and evaluated in an interactive workshop.