Maria Daglia received her Ph.D. in Pharmaceutical Chemistry and Technology from the University of Pavia in 1993, and a Postdoctoral from the Department of Pharmaceutical Chemistry, University of Pavia in 1997. Since 2019, she has been a full professor of Food Chemistry at the Department of Pharmacy, University of Naples Federico II, and a visiting professor at the International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China. Her scientific activity has developed along two lines of research: (1) the study of biological properties of components that are either naturally present or also induced following thermo/technological treatments in foods, useful in food and pharmaceutical fields; and (2) the development of analytical spectrophotometric and chromatographic methods useful in the identification and determination of biologically active compounds occurring in foods.