Claudia Battarra holds a B.Sc. degree in Food Technology (110/110 cum laude) from the University of Bologna, where she focused on NMR spectroscopy, food analysis, and biochemical characterization in collaboration with Häme University of Applied Sciences in Finland. She then moved to the University of Verona, where she obtained an M.Sc. degree in Agri-Food Biotechnology (110/110 cum laude), and completed an advanced training course in cell expansion and protein expression at ZHAW Zurich University of Applied Sciences (Switzerland).

She completed her PhD in 2024 in Green and Molecular Biotechnology at the University of Verona, Italy. Her research focused on synthetic biology in different microalgal species, developing and optimizing new genome editing techniques (e.g., CRISPR-Cas9/12) to study molecular mechanisms and to obtain new algal genotypes for nutraceutical, environmental, and pharmaceutical applications.