Cristina-Anca Danciu is an Associate Professor and PhD Engineer at Lucian Blaga University of Sibiu, Romania, with extensive professional experience spanning the food industry, higher education, and scientific research, with a particular focus on gastronomy and the valorisation of culinary heritage.Her academic teaching portfolio includes Gastronomy, as well as courses addressing Food Product Quality and Cereal Processing Technology. Her academic expertise is complemented by substantial practical experience in the food industry, including professional involvement in the production of milling products, bakery products, biscuits, and pasta, with responsibilities encompassing product development and food quality management, particularly within HACCP and ISO-based quality assurance systems. Her research and project portfolio encompasses a broad range of topics at the intersection of gastronomy, food science, sustainability, and rural development. She has contributed to initiatives focused on the valorisation of traditional local gastronomy, the history and cultural significance of Sibiu's culinary heritage, and innovation in the food sector. Her involvement in projects associated with Sibiu European Region of Gastronomy (2019) further reflects her sustained commitment to promoting, preserving, and creatively reinterpreting local culinary heritage.