Domenico Gabriele has a MSc in Chemical Engineering (University of Calabria, Italy, 1997), a PhD in Chemical Engineering, concerning Food Rheology, from the University of Napoli “Federico II”, Italy (2000). He is currently Professor of Rheology and Thermodynamcis at the Department of Informatics, Modeling, Electronics and Systems Engineering (D.I.M.E.S.) of the University of Calabria. He is author or co-author of more than 50 papers on international journals, more than 150 contributions in proceedings of International and National refereed conferences, one international patent concerning a novel apparatus for rheological properties determination and one patent concerning a novel structured and healthy fat system with low saturated fat content. Main area of his scientific activity are: Rheology of complex systems (foods, emulsion, suspensions, biological fluids), setup and optimisation of rheological techniques, food process engineering. Dr. Gabriele is a member of the Italian Society of Rheology, SIR (of which he is currently the Secretary), the Italian Group of University Chemical Engineers, Gr.I.C.U., the European Society of Rheology, ESR, the Society of Rheology, SoR.