Lorenzo Picco graduated in Food Science and Technology from the “Università degli Studi di Torino” and graduated as a chef from the Dronero hotel school (Cuneo, Italy). During his university experience he carried out internships focused on food microbiology applied to the food sector. He has been working for 6 years at AgenForm (Cuneo, Italy), a training organization with various areas of interest including the agri-food sector, specifically in the dairy sector, meat and sausage processing, and fruit and vegetable processing. He develops his experience acquired during his studies and adds experience in the world of training, both theoretical and practical in the chemistry and microbiology laboratory, but above all directly in the cheese factories.
