Marianna Gallo is an Industrial Engineering researcher at the Niccolò Cusano University of Rome, and a Professor of "Unit Operations of the Food Industry", "Design in the Agri-Food Industry", and "Safety and Ecology of Production Systems". In previous years, she was first a PhD student, and later a research assistant at the University of Naples Federico II. Since 2018, she has been a research assistant and professor at Niccolò Cusano University. Her body of work focuses in particular on food and chemical engineering. Her scientific studies focus on functional foods, such as production and characterization, fermentation processes on solid and liquid food matrices; extraction techniques for sustainable production and to obtain functional components in food; characterization of food rheology and encapsulation processes to increase the stability of functional components in food and during the digestion process.