Cecilia Scarpa

Cecilia Scarpa is a Quality Control Supervisor at La Doria S.p.A. since December 2020, bringing extensive experience in food science and quality control. Prior to this role, Cecilia served as a Research Assistant in both the Human Nutrition and Food Science Units at Università degli Studi di Parma, focusing on the nutritional and technological quality of pulse-based functional breads. Previous positions include a Junior R&D Technologist Intern at Barilla Group, a Quality Control Specialist at MULINO ALIMENTARE SPA, and a Visiting Scholar at Purdue University studying gluten-free products. Cecilia holds a Master of Science in Food Science and Technology from Università degli Studi di Parma and a Bachelor of Science in the same field from Università degli Studi di Padova.