his B.S degree in food science and technology in July 2014 from the University
of Parma. During his Master in food science and technologies at the University
of Parma he joined Dr. Campanella's Lab as a visiting scholar for 6 months where he worked on his
thesis. In October 2016 he
earned his master in Food science and technologies. After that, he worked for 6
months as a research assistant at the University of Parma. Joined Dr. Jones and
Dr. Campanella's lab in August 2017 as a Ph.D. student. His research focuses on
the improvement of gluten-free products with the use of proteins.