With Thimus, the revolutionary potential of neuroscience has emerged from a laboratory setting to become a part of real life: getting to know the emotions and complex neurophysiological dynamics of particular groups of individuals helps us to better understand their expectations and emotions. That is why we work every day to push scientific research forwards on this issue — Because the complex relationship between brain, culture and behavior cannot be separated.
___ About us
Our mission statement
Asking the right questions!
We carefully curate the questions we ask in an effort to promote a humanistic approach to technology. We see this deliberacy in our practice of science and use of technology as an advanced method at the service of humankind and our future development.
We have an eclectic and international working group
composed of engineers, psychologists, neuroscientists, business specialists, sensory analysis experts and analysts guided by the robust managerial experience of Mario Ubiali. What do all these people work towards? Ensuring that Thimus can be an internationally recognized voice on the future of cultural neuroscience and food systems.
Twenty years of experience in the creation and scale-up of international service companies with highly innovative content. He has a strong focus on the growth of multidisciplinary teams, on the planning and execution of strategies aimed at implementing IP portfolios, and positioning the company as a powerful generator of added value.
15 years of experience in operations management in international service companies. She has a strong focus on operational and financial management control, attention to detail and ability to manage international teams. Familiarity with R&D and financial instruments.
Passionate brain researcher in pursuit of unexplored avenues within the art, history, and science of cooking. She completed her Neuroscience training at Brown University, and proceeded on to complete formal and practical training in F&B as a cook in fine-dining kitchens in NY and Italy. Her current role combines her interdisciplinary background with EEG technology to understand the complex role of food in human behavior.
Motivated cognitive neuroscientist who has been educated in the UK and Italy, with direct experience in the field of clinical research. She oversees global commercial contracts for the scientific planning of projects, and manages the international client portfolio. She acquires in-depth knowledge on EEG technology and neurophysiological signal processing skills.
Double degree in International Business Management and Strategic Communication at IULM and Cardiff University, with experience in neuromarketing from Prof. Russo's team at IULM. Excellent skills in market research and reporting for clients, with the ability to manage international commercial projects.
Training in neuroscience and neuropsychological rehabilitation, consolidated experience in clinical studies and research with neuroscientific tools. Robust research and development method, with unique ability to connect the wide range of international scientific research to operational practices and technical business choices.
Trained in clinical psychology and neuroscience, with experience in patient research and clinical trials. While working for Thimus, she has developed an excellent ability to manage the technical aspect of commercial projects for clients, managing both the European ones and, more specifically, the Italian ones. Excellent ability to interact with external stakeholders, with experience in both analysis of neurophysiological data and scientific reporting.
Robust experience in account management. Primarily responsible for coordinating with external consultants and drafting the financial statements before finalization and approval. Ability to manage Italian accounting in relation to the management of foreign companies.
A passionate researcher that loves immersive techniques, such as ethnography. Her work helps businesses and other organisations grasp people´s attitudes, thoughts, and behaviours as well as the social dynamics that occur between people, and between people and objects: anything from technology, to clothes, buildings or food. She studied Cultural Anthropology at the Universidad de Granada, and received her MsC at Universitat de Valencia. She is currently a business consultant and a professor or Business Anthropology at Umanyx.
Agricultural technician, agri-food specialization in the dairy sector, and panel leader in sensory analysis. She has been involved in training expert sensory tasters for 10 years, and for the past 4 or so, this has been her main activity. She divides her time between training, communication (she writes for Dissapore) and consultancy.