Claudia Battarra holds a B.Sc degree in Food Technology (110 cum laude) at University of Bologna, with a focus on NMR spectroscopy and food analysis and biochemical characterization in collaboration with University of Häme, Finland. Moving to University of Verona, Claudia holds a M.Sc. degree in Agri Food Biotechnology (110 cum laude), and an advanced training course on cell expansion and protein expression, at ZHAW, University of Applied Sciences in Zurich (Switzerland).

Claudia is now a Ph.D. student (2021-2024) in Green and Molecular Biotechnology at University of Verona, Italy. Her research activities focused on synthetic biology on different species of microalgae, developing and improving new techniques of genome editing (es. CRISPR-Cas9/12) to study biological molecular mechanisms as well as to obtain new algae genotypes for nutraceutical, environmental and pharmaceutical application.