Prof. Fernanda Galgano is an Associate Professor with a degree in Food Science and Technology from the University of Basilicata (1991) and a Ph.D. in Food Biotechnology from the University of Basilicata (1995). Prof. Galgano's research fields include issues related to the chemical, physical and sensory quality of food products; the shelf-life evaluation of foods according to production, storage and packaging technologies; the formulation of functional foods; the use of sub- and supercritical fluids as an innovative technology for the extraction, concentration and purification of substances of food interest; tracing and tracking as elements of foods valorisation; and the recovery and valorisation of agri-food by-products.