Enrico Federici, PhD
About Enrico Federici, PhD
Enrico Federici, PhD, is a scientist specializing in innovation within the food industry. He has developed ready-to-eat rice products and currently works at Beyond Meat, focusing on plant-based product performance and functionality.
Work at Beyond Meat
Enrico Federici has been employed at Beyond Meat as a Scientist in the Innovation department since 2021. In this role, he focuses on developing plant-based products and improving their performance through cross-functional collaboration with other teams. His work contributes to the advancement of meat analogs and the overall mission of Beyond Meat to promote sustainable food alternatives.
Education and Expertise
Enrico Federici earned his Ph.D. in Food Science and Technology from Purdue University, where he studied from 2017 to 2021. His doctoral research aimed to functionalize proteins for creating new ingredients suitable for gluten-free bakery products. Prior to this, he obtained a Laurea breve in Scienze e tecnologie alimentari from Università degli Studi di Parma from 2011 to 2014, and furthered his studies in the same field at the same university from 2014 to 2016.
Background
Enrico Federici's academic journey began at Liceo Scientifico, where he studied from 2006 to 2011. He then transitioned to Università degli Studi di Parma, where he completed his undergraduate and master's studies in food science. His early professional experience includes a six-month internship at Purdue University in 2016 and a position as a Borsista at Università degli Studi di Parma from 2016 to 2017.
Achievements
During his career, Enrico Federici has developed two ready-to-eat rice products that are currently commercialized in Italy. He has also mentored a food technologist II and a lab technician while working at Beyond Meat. His research and development efforts have focused on plant-protein purification and functionality, which are essential for producing innovative meat alternatives.