Enrico Federici
About Enrico Federici
Enrico Federici is a scientist specializing in food innovation, currently working at Beyond Meat in California. He holds a Ph.D. in Food Science and Technology from Purdue University and has developed ready-to-eat rice products that are commercialized in Italy.
Current Role at Beyond Meat
Enrico Federici currently holds the position of Scientist in Innovation at Beyond Meat, a role he has occupied since 2021. He is based in El Segundo, California, United States. In this capacity, he focuses on developing innovative food products that align with Beyond Meat's mission to provide plant-based alternatives to traditional meat products.
Education and Expertise
Enrico Federici has an extensive educational background in food science. He earned a Ph.D. in Food Science and Technology from Purdue University, where he conducted research on functionalizing proteins for gluten-free bakery products. Prior to this, he obtained a Laurea breve in Scienze e tecnologie alimentari from Università degli Studi di Parma. His studies spanned from 2011 to 2016, providing him with a strong foundation in food science and technology.
Professional Experience
Federici has accumulated diverse professional experience in the field of food science. He worked as a Borsista at Università degli Studi di Parma for six months and served as an Assistente alla ricerca at Esselunga for one month. His experience also includes a role as a Macchinista at MUTTI SPA for two months. Additionally, he spent four years at Purdue University as a Ph.D. candidate, which included a six-month internship.
Research and Development Contributions
During his career, Enrico Federici has made significant contributions to product development. He developed two ready-to-eat rice products that are currently commercialized in Italy. His doctoral research focused on creating new ingredients for gluten-free bakery products, showcasing his expertise in functionalizing proteins.
Background and Influences
Enrico Federici grew up in Emilia Romagna, a region renowned for its rich food culture. This environment influenced his career path in food science, leading him to pursue studies and a professional career focused on food technology and innovation.