Assegnista di Ricerca since Spring 2024, he is conducting research on the digestion of foods. He is researching the nutritional aspects of healthy and ecologically friendly food products. His research currently is focused on the study of glucose release in foods as well as the characterization of fat nutrients released as a result of the digestion of food.
A graduate of Quinnipiac University in science, he obtained a Masters degree in the study of Physicochemical processes of Food from the University of Dijon.
During his masters program he interned at the University of Dijon characterizing undesirable foods from hempseed processing. He participated in a research internship at the research center for the CHU Dijon Hospital, helping to study a potential vaccine for viral gastroenteritis. His Masters thesis was conducted at the University of Valencia, where he focused on eco-friendly extraction methods for producing high value added nutritional extracts from food waste side-streams.
