M. Rytz works at the Nestlé Research Center in Lausanne, where he supports trial design and analysis for agricultural sciences (animal and plant), clinical research, consumer sciences and product development.

His main research interests are in modeling the impact of product characteristics (raw materials, recipes, process, nutrient composition) on consumer acceptance, metabolism, and health, as well as in implementing digital technologies (e.g., sensors) to facilitate data collection and enhance interpretability.

His expertise is in designing experiments that allow small data to be more actionable than big data.

Research outcomes have been published in more than 60 articles in leading scientific journals.

M. Rytz teaches the course “Experimental Design: Theory and Practice” at the GSEM.