Bruno Zanoni graduated in Food Science and Technology and obtained a Ph.D. in Food Biotechnology at the University of Milan. He worked as a researcher from 1994 to 1998 at the University of Milan and as an Associate Professor of Agricultural Industries at the University of Turin from 1998 to 2002. Since 2002, he has been a Full Professor of Food Science and Technology at the Department of Agricultural, Food, Environmental, and Forestry Science and Technology (DAGRI) of the University of Florence. His research activity focuses on the design and control of operations and processes in the food industry. Specific skills include (i) the conduct of process risk analysis for the identification of raw materials and critical production phases for the qualitative characteristics of finished products, (ii) the development of mathematical models capable of simulating the effect of molecular phenomena of heat and matter transport on the characteristics of safety, genuineness, pleasantness, and nutritional value of products both in the production and conservation phases, and (iii) the measurement of the physical properties of food products.