Prof. Giovanna Ferrari is a full professor of chemical and food engineering at the University of Salerno, where she has been a faculty member since 1986. Previously, she has been a visiting researcher at the Department of Food Science of Wageningen University (NL) and visiting scientist at the Experimental Station of DuPont Company (USA). Her research interests lie in the area of technology innovation in food processing and powder technology. In the field of food processing, she focused her activities on the utilization of novel and conventional technologies in food treatments to increase products' safety, quality, and nutritional value in biorefineries to valorize agro-industrial residues and microalgal biomass, in food nanotechnology, and in post-harvesting to promote the synthesis of bioactive compounds in fruits and vegetables.