Dr. Paolo Formaggioni graduated in Chemistry and later in Food Science and Technology at the University of Parma. He obtained a PhD in Animal Production, Quality and Food Safety from the University of Parma. Since 1998, he has been characterizing milk for cheese making with particular reference to the protein and mineral components of milk. Since 2015, he was a teacher of the course "Parmigiano Reggiano cheese" for the University of Parma. He is a member of the Scientific Secretariat and of the Editorial Committee of the scientific journal, Scienza e Tecnica Lattiero-Casearia. He is the author of more than 40 publications in peer-reviewed journals.