Giovanna Lomolino, laurea in “Scienze Agrarie” at the University of Padova. In 1999, she obtained a PhD in applied biocatalysis and industrial fermentation. Her thesis is titled, “Enzyme of technological interest in Saccharomyces cerevisiae". She spent a period of 10 months in the United States at the University of Georgia (UGA), where she carried out research on genes involved in the cell cycle of yeast, applying techniques of molecular biology, biochemistry, and bioinformatic. In 2000: Post Doc, topic: the effect of different coagulants in dairy products. In 2003: scholarship, topic: “Grape and wine proteins related to white wine quality”. In 2006: researcher in the disciplinary Science in Food Technology. In 2018, she obtained the title of associate professor. Giovanna Lomolino is an author and co-author of several national and international papers and posters (international and national conferences) in food chemistry, enzymes, and technology.  She is professor in "Food Sensory Analysis", “Gastronomic Technology”, "Oenografy", and "Food Technology". Her research topics include the following: -Sensory analysis of traditional and innovative foods through expert trained panels. -Consumer testing on traditional and innovative foods. -Study of the physical and rheological characteristics of foams, emulsions, and fluids (wines) in relation to sensory perception. -Study of dairy products. -Study of enzymes of food technological interest.