Graduated in Food Science and Technology from the University of Bologna (2021) and Master’s in Food Science and Technology also from the University of Bologna (2024); winner of the thesis abroad, completed at the University of Barcelona. Currently pursuing a PhD in Food and Nutrition as part of the UNIVO project, focused on the comparative study of the impact of cooking with extra virgin olive oil (EVOO) versus its refined version.

https://orcid.org/0009-0009-7769-0090