Angela Giorgia Potortì is a senior researcher of food chemistry at the University of Messina. She has been a licensed associate professor of food chemistry since 10 July 2020. She studied chemistry at the University of Messina, where she graduated with honors in 2007 and earned her Ph.D. in Chemical Sciences in 2011. She worked as a technologist at the same university for 36 months. She was also the holder of research grants and various scholarships. She mainly works in the field of food chemistry. Her research interests include the application of mass spectrometry and its hyphenated techniques (HPLC-MS, HPLC-MS/MS, HRGC-MS, HRGC-MS/MS, ICP-MS) in the study of food samples. She has co-authored 57 research papers and more than 80 abstracts (poster and oral communications) in the proceeding of national and international congresses.