Carol Povigna is the Pollenzo Food Lab Coordinator. Graduated in Gastronomic Sciences at UNISG, she had a decade of experience in the practice and organization of cooking in restaurants, with management responsibilities and in-depth studies in bakery, laboratory production (fresh pasta and semi-finished products), foraging. Since 2013 she is working at UniSG were she is involved in research and didactic activity running in the PFL. She has broad expertise in training: food education, professional and amateur training, teaching in the academic field.