Sonia Esposto is currently an Associate Professor in Food Science and Technology at the Department of Agriculture, Food and Environmental Sciences, University of Perugia (Italy). Education: M.S in Agricultural Sciences (2001), Perugia University, Italy; Ph.D. in Food Biotechnology (2004), University of Bologna (Italy). Work experience: since 2004, as a Research Fellow and then an Assistant Professor at the University of Perugia, until her current position (University of Perugia, Italy), her research activities have been oriented towards the following main research topics: - study of phenolic compounds in foods, mainly olive and olive oil, and agronomic and technological factors affecting their presence and their modifications; - valorisation of the by-products of agro-food industries and the study of their potential applications. She is a member of The Italian Society of Food Science and Technology (SISTAL), National Academy of the Olive and Oil.