Federico is an expert in Microbiology, Food Biotechnology and Fermentation Science. He studied Biotechnology and Industrial Biotechnology (University of Milano Bicocca, Italy and Heineken, The Netherlands), to further continue with a PhD in Wine Science titled Impact Of High Sugar Content on Metabolism and Physiology of Indigenous Yeasts (University of Adelaide, Australia). His research focused on linking gene expression to aromatic traits and exploring the oenological characteristics of indigenous yeasts. He has recently moved to Lodi, CA as scientific coordinator of AEB USA. He has published recent articles in the Journal of Agricultural and Food Chemistry, Genome Announcements and International Journal of Food Microbiology.