Antonella Di Francesco, PhD in Chemical Sciences, graduated in Organic and Bioorganic Chemistry (Master's degree, vote: 110/110 cum laude) at the University of Catania. She is currently post-doctoral researcher at the University of Catania, Department of Chemical Sciences, and member of the “Società chimica italiana”. Her research activity is focused on the characterization of the protein fractions in food matrices, such as milk or wheat.