Prof. Daniela Martini is an Associate Professor at the University of Milan in Italy. She completed her Master's Degree in Quality and Safety of Human Food at the University of Milan, where she received a score of 110/110 with honors, in 2007. In 2015, she obtained her PhD in Food Sciences and Human Nutrition from the Council for Agricultural Research and Agricultural Economy Analysis at the Campus Bio-Medico University of Rome. After completing her PhD, she worked as a Postdoctoral Fellow at the University of Parma from 2015 to 2019 before joining the University of Milan as an Assistant Professor, where she still works today. Her expertise includes the evaluation of the impact of foods and dietary patterns in the modulation of markers of human health (e.g., markers of oxidative stress) in in vivo models.