Dr. Giovanna Rossi Márquez is a researcher and lecturer in Food Science at the TecNM–Instituto Tecnológico José Mario Molina Pasquel y Henríquez (ITJMMPyH), UA-Lagos de Moreno, and a member of the Academic Group in Biomaterials Technology (ITJMMPH-CA-11). She holds a Ph.D. in Biotechnological Sciences from the Università degli Studi di Napoli Federico II and a master’s in Food Science and Technology from the Universidad Autónoma de Querétaro. Her work centers on protein–polysaccharide complexes and transglutaminase-mediated assembly to create edible films and active coatings for fruit, bakery, and fried foods, linking barrier and mechanical testing with image-based analysis and pilot-scale trials. She collaborates with teams in Italy and Mexico and has authored peer-reviewed studies on whey protein/pectin systems and multilayer coatings. She is a member of Mexico’s National System of Researchers. She has also coordinated academic programs and mentored students in analytical methods and product development.