Prof. Dr. Alessandra De Bruno graduated cum laude in Food Science and Technology from the Mediterranean University of Reggio Calabria. She earned a PhD in Food Technologies from the Mediterranean University of Reggio Calabria in 2013. Since 2023, Prof. Dr. Alessandra De Bruno has been an Associate Professor in Food Science and Technology (SSD AGR/15) at the San Raffaele Telematic University of Rome. Prof. Dr. Alessandra De Bruno is a specialist researcher in Calabria’s sustainability investigations of the agri-food sector, particularly on the valorization of by-products. Her main research areas of interest are the chemical and physical properties of food, food processes, antioxidants, by-product valorization, and the citrus and olive sectors.