Professor Gianluca Veneziani, PhD Gianluca Veneziani graduated in Agricultural Science and Technology in 2003 at the University of Perugia (Italy), and received his PhD degree in Food Biotechnology from the University of Bologna in 2009. He continued his scientific studies and research collaboration for another ten years at the Department of Agricultural, Food and Environmental Sciences (DSA3), University of Perugia. From 2019 to 2022, he was a researcher at the Research Unit of Food Science and Technology in the same department. Since November 2022, he has been an associate professor. His main research topics concern the following: • Olive oil mechanical extraction processes; • Study of possible modifications induced by processing, packaging and storage on olive oil quality, mainly related to phenolic and volatile compounds; • Purification, separation and concentration processes using membrane filtration systems; • Recovery and valorization of phenolic compounds and other bioactive molecules from food by-products; • Study of biological activities of phenolic compounds and their application as health-promoting molecules with antioxidant and antimicrobial properties in different agri-food sectors. Scopus scientific production: documents 50; h-index 23; total citations 1379.