My whole life has always revolved around science. I embarked on a academic career in science from young age, starting in biological high school, to obtain a PhD in "Food Chemistry" and a master's degree in "Pharmaceutical Biotechnology". In many years of experience I acquired skills in various fields, such as analytical chemistry, molecular biology, biochemistry and microbiology. In particular, during my PhD I worked with various chromatographic tecniques and I designed several researches. For this reasons I am a very versatile person and I can work in medical and scientific environments where design technical and analysis skills are required. I like to use my knowledge for multidisciplinary roles within the Research & Development and Quality Control in chemical, pharmaceutical, biotechnological, food and other sectors. For this reason, I am currently working as a consultant for the development of products based on thermal water at Terme Francescane, Spello (PG).Since I have always a passion for cooking, I also work as chef at "Porta Senese" restaurant in Castiglione del Lago, (PG).