Dr. Anna Reale received her Degree in Science and Technology of Food from the University of Molise in 2000. She has a Ph.D. in Biotechnology of Food from the Department of Science and Technology of Agricultural Food and Microbiology, University of Molise, Campobasso. Since 3 October 2011, she has been a Researcher at the Institute of Food Science of Council National Research, ISA-CNR, AVELLINO, Italy. Her scientific activity deals with microbial isolation, biomolecular identification, and characterisation of lactic acid bacteria and yeast communities from fermented foods (sourdoughs, dairy products, fermented meats, acid, and alcoholic fermented beverages). She was Scientific Responsible for different projects of national and regional interest. She currently works at the Italian National Research Council.