Antonio Francioso, PhD, is a Associate Professor in the Department of Bioscience and Technology for Food, Agriculture, and Environment at the University of Teramo in Teramo, Italy. He earned his Bachelor of Science, Master of Science, and PhD in Biological Chemistry from Sapienza University of Rome. His research is focused on phytochemistry and bioactivity, specifically on the chemical and biochemical properties of natural products. He has a particular interest in plant-derived compounds, such as olive oil polyphenols and sulfur-containing bioactive natural products. Dr. Francioso's work was recognized with a Seal of Excellence from the Marie Skłodowska-Curie Actions in 2020.