Prof. Raffaella Di Cagno is a full professor at the Faculty of Science and Technology, Free University of Bolzano, Bolzano, Italy. She graduated from the University of Bari and received her Ph.D. degree in Applied Plant Biology from the Sant’ Anna School Advanced Studies of Pisa in 2000. In 2001–2003, she completed her post-doctoral research at the University of Bari. In addition, she is a member of the Editorial Boards of Scientific Publications and the Scientific Committees for International Conferences. Her scientific interests lie mostly in food science, lactic acid, fermentation, Lactobacillus plantarum, and Lactobacillus. Her food science research is concerned with issues surrounding Valine, Prevotella, and yeast. Her work in lactic acid involves subjects such as biotechnology and is connected to areas such as the human gut, Western diets, and enterotypes.