Dr. Margherita Modesti is a Researcher at the Department for Innovation in Biological, Agro-Food and Forest System, University of Tuscia. She got her PhD in agrobiosciences at the Institute of Life Science, Scuola Superiore Sant'Anna, Pisa, Italy. Her research interests include food Science and Technology, mainly in wine and olive oil production, post-Harvest technology and plant Physiology. Recently working on the use of non-destructive technologies and chemometrics for monitoring quality attributes of agrifood.