Prof. Giulia Tabanelli obtained her Bachelor’s degree in Food Science and Technology (University of Bologna) in 2004. At the same university, she earned the Master’s Degree in Food Science and Technology in 2007 and the PhD in Food Science and Biotechnology in 2011, defending a research thesis titled “Use of Sub-Lethal High Pressure Homogenization (HPH) Treatment to Enhance Functional Properties of Lactic acid Bacteria Probiotic Strains”. In 2010, she had a 4-month research stay at the laboratory of food microbiology of Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Facultad de Ingeniería Química, National University of the Litoral, Santa Fe, Argentina. After several years as a research fellow at the Interdepartmental Centre for Industrial Agrofood Research at the University of Bologna, in 2019, she became a junior assistant professor at the Department of Agricultural and Food Sciences of the University of Bologna. Since 2022, she has been a senior assistant professor at the same Department in the field of food microbiology. She participates in numerous national and international research projects and is also involved in industrial research activities, specifically dedicated to the technological transfer to food industry. She presented several oral communications in international symposia. She is the author and co-author of about 80 publications in scientific journals indexed with Impact Factor.