Sandra Pati is an Associate Professor of Food Science and Technology at the Department of Agricultural, Food, Natural Resources and Engineering Sciences (DAFNE) of University of Foggia, a position she has held since June 2022. She graduated cum Laude in Chemistry from the University of Bari, Italy, in July 2000. In 2001, she was awarded a grant from the University of Bari to attend a one-year postgraduate specialization course and to conduct a research project at Johannes Gutenberg University in Mainz, Germany. In 2005, she earned her Ph.D. in Microbiology, Health and Food Chemistry, from the University of Bari. Following her doctoral studies, Dr. Sandra Pati received research grants from the University of Foggia (2005–2007) to pursue investigations in oenology. From 2008 to 2021, she served as Assistant Professor of Food Science and Technology at the same institution. Dr. Sandra Pati has more than fifteen years of teaching experience and currently lectures on Molecular Gastronomy, Food Technologies, and Food Chemistry at DAFNE, University of Foggia. Her research focuses on food packaging, food chemistry and technology, and the identification of molecular markers in food processes through advanced chromatographic and mass spectrometric techniques. She also investigates the impact of food processing on the volatile and non-volatile composition of foods. She is the author of over sixty publications in peer-reviewed international journals.