Francesco Siano graduated in Chemistry at the University of Salerno (Italy). He obtained his Ph.D. in Earth and Life Sciences (XXVIII cycle) at the University of Sannio (Benevento, Italy). Currently, he is a researcher at the Institute of Food Sciences (Avellino, Italy) of the National Research Council (CNR). Between June 2001 and June 2005, he was a research technician at the Experimental Station for the Industry of the Essential Oils and Citrus Products (SSEA) of Reggio Calabria (Italy). Between June 2005 and February 2009, he was a research technician at the Experimental Station for the Food Preserving Industry (SSICA) of Parma (Italy). From March 2009 to July 2022 he was a research technician at the Institute of Food Science (Avellino, Italy) of the National Research Council of Italy (CNR). His research activity is focused on the isolation and structural characterization of molecules from food using advanced high-performance separation techniques (gas chromatography and liquid chromatography), Mass Spectrometry (MS), and Fourier Transform Infrared (FTIR) spectroscopy. A relevant part of his research activities concerns the development of new methodologies for the characterization of polyphenols and food lipids (fatty acids and sterols) with potential bioactive properties and health-promoting effects.