Alessia Fazio has a degree in Chemistry, with the title of PhD in Chemical Sciences (Organic Chemistry) from the University of Calabria. He was the recipient of a research grant for three years (Organic Chemistry), was a visiting postdoctoral scientist at the Department of Chemistry of Iowa State University (Ames, Iowa, USA) under the supervision of Professor Richard C. Larock, and at the Department of Drug Sciences and Health Products of the University of Messina under the supervision of Professor Luigi Mondello. She is currently an Associate Professor at the Department of Pharmacy, Health and Nutritional Sciences of the University of Calabria. Her research activity has been mainly devoted to food chemistry, and in particular to the recovery of bioactive compounds, including prebiotics and bioactive lipids from local plants and agri-food wastes; the design and formulation of functional foods, including fermented foods; and the study of their biochemical activity. Her research activity produced 1 book chapter, 1 international patent, and 63 papers in peer-reviewed international journals. She has been the supervisor of experimental theses and doctoral theses.