Antonella De Leonardis, degree in Agricultural Sciences at University of Bari (1989), has been an Associate Professor of Food Sciences and Technology at University of Molise, Campobasso (Italy), Department of Agriculture, Environment and Food Science, since 2016 where she worked before as a Confirmed Researcher (1991-2016). In 2018, she obtained the Italian National Scientific Qualification as full professor. Her research and teaching interests focus, specifically, on edible oils/fats; virgin olive oil; natural phenolic substances; functional and antioxidant compounds; food enzymes. Her academic activities include project coordination/participation; more than 90 scientific products (Author Scopus ID 7003954812 - ORCID 0000-0002-5027-8137) including original researches, reviews, book chapters; lecturing and student supervision; revising for different scientific journals. She was editor (2014) of the book ‘Virgin olive oil: production, composition, uses and benefits for Man’ (Nova Science Pub Inc, Hauppauge, NY, USA) and now she is an Editorial Board Member for ‘Foods’ (MDPI).