Mirco Marconi was born in Reggio Emilia on June 21, 1962. He graduated in Biologic Sciences at the University in Parma, on November 22, 1988.
Since the school year 1993-94 he has been a teacher of agricultural chemistry and product processing at the Technical Agricultural Institute "A. Zanelli" in Reggio Emilia, and since 2005 he has been a professor at the University of Gastronomic Sciences, where he taught Italian and English in the master’s degree "Gastronomic Sciences and Quality Products", "Food culture: communicating quality products", "Italian Gastronomy and Tourism", "Master of gastronomy".
He designed and then directed, from 2013 to 2017, the Master "Food culture: high quality products", at the University of Gastronomic Sciences.
He is currently national coordinator of the "Master of Food" on Sensory Education and the "Master of Food" on Chocolate, for which he designed the entire training.
Cure in CAST Food an intervention within the High Training for chocolatiers.