Michela Costantini is a PhD student of Food Science and Technology at the University of Bari, Italy. She is a scientific collaborator in a PhD industrial project, and has published five articles in refereed international scientific journals (Scopus database), with h-index = 2 (October 2021). Her main research interests are in the field of Legume Science and Technology: studies on the characterization of different species of legumes (lentil, pea, chickpea, faba bean); improvement technological quality of legumes on an industrial level; formulation and characterization of functional pasta and extruded products; food upcycling by reusing legume milling by-products in cereal-based pasta.