Nadia Mulinacci is a Full Professor of Food Chemistry (SSD CHIM 10) at the University of Florence and a teacher in the single-cycle master’s courses in Pharmacy and Food Science. She graduated in 1985 with honors in Chemistry and Pharmaceutical Technology at the University of Florence. From 2006 to 2009, she worked as the President of the Graduate School of Herbal Technologies at the University of Florence. Her studies have focused on determining simple and complex phenols, e.g. anthocyanins, phenylpropanoids, carotenoids, secoiridoids, stilbenoids, biflavonoids, and saponins as well as volatiles compounds and phytochemical profiles in terms of phenolic constituents.