Roberta Foligni is an Associate Professor in Food Science and Technology at the San Raffaele Telematic University of Rome. In 2013, she obtained a master’s degree in Food Control and Safety at the University of Modena and Reggio Emilia with a grade of 110/110 cum laude. In 2018, she obtained a European Doctorate in Agricultural, Food and Environmental Sciences at the Polytechnic University of Marche. From 2018 to 2023, she participated in numerous research projects with national and international collaborations as a Research Fellow and RTD-A at the Department of Agricultural, Food and Environmental Sciences of the Polytechnic University of Marche. From 2019 to 2024, she held several courses in the field of Food Science and Technology for Italian and foreign universities. Since 2022, she has been a Food Technologist registered in the Emilia Romagna, Tuscany, Marche, and Umbria Register. The scientific activity of Prof. Roberta Foligni has mainly focused on the following topics: Determination of the chemical-physical properties of foods and beverages; Applications of mass spectrometry and other instrumental techniques (SPME-GC-FID, HPLC, GC-MS, LC-MS) to the study of the structure of simple and complex lipid molecules and the aromatic profile in food matrices of different origins; Characterization and use in innovative formulations of Novel Foods; Application and evaluation of the effect of innovative and emerging technologies in the food sector.