Annalisa Serio received a degree in Food Science and Technology (110/110 cum laude) at the Faculty of Agriculture, University of Bologna, and completed a Ph.D. in Food Biotechnology at the University of Bologna. She is an Associate Professor in Food Microbiology (AGR/16) at the Faculty of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo. She is the chair of "Microbiology of foods of animal origin" and the chair of "General Microbiology" at the University of Teramo. Her research interests include biopreservation, by means of essential oils and plant extract, as well as microorganisms and foods, particularly dairy and fishery products, with studies on microbial ecology, biodiversity and physiological and technological characterization of microorganisms, particularly on Listeria monocytogenes and enterococci.