Giovanna Ferrentino is an Associate Professor at the Faculty of Science and Technology, Freie Universität Bozen, Italy. She earned her PhD from the Department of Chemical Engineering, University of Salerno, Italy, in 2009. Her research activity focused on innovative technologies for the pasteurization of liquid and solid foods based on supercritical fluids; the valorization of food waste and by-products by applying green extraction technologies based on supercritical fluids; the encapsulation of bioactive compounds using supercritical fluids; and extrusion cooking for the texturization or functionalization of protein-based products.