Federico Bianchi holds a Ph.D. in Biotechnology from the University of Verona, where he focused on the sustainable valorization of agri-food by-products for functional food development. His research spans the fortification of food matrices such as pasta, bread, and bakery products with dietary fibers and bioactives from agro-industrial residues. He has investigated the sensory, physicochemical, and nutritional profiles of these foods, including starch digestibility and predicted glycemic index. He has presented his findings at multiple scientific conferences in Italy, contributing to the advancement of sustainable food innovation. His work integrates advanced analytical techniques with food technology to promote circular economy principles in the food sector.