Federico Poles is a skilled Food Technologist currently working at FORNO D'ASOLO since September 2019, where responsibilities include new product industrialization, formulation, and the optimization of industrial lines. Prior experience includes a role in Research and Development at Università degli Studi di Udine, focusing on the viability of probiotic Lactobacillus rhamnosus in relation to monoglyceride-based gels. Additional experience encompasses food quality control at Dr. Schär, conducting analyses of raw materials for supplements. Federico Poles holds a Master’s degree in Food Science and Technology along with a Bachelor’s degree in Food Science and Technology from Università degli Studi di Udine, and also completed a Culinary Arts Diploma. Ongoing education includes Industrial Agile Project Management at Festo Consulting & Academy Italia and an Intensive English Program at De Anza College.
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