Enrico Federici earned 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.