Denise Marson is a biotechnology and food engineering professional with a solid academic background from UADE, holding degrees in Biotechnology, Industrial Food Technology, and Food Engineering, all with notable GPAs above 8.8. Denise has extensive experience in research and development, having worked at FABBRI 1905 in the I+D Department since November 2024, focusing on new formula development and project coordination with Italy. Previous roles include positions at Smams Gluten Free and Laboratorios Casasco SAIC, where Denise conducted new formula development and stability analysis, respectively. Additionally, Denise served as a teaching assistant and laboratory assistant at UADE, contributing to a research project aimed at developing sourdough for celiac patients and coordinating various departmental activities.
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