Dr. Michela Verni is a researcher at the Department of Environmental Biology of the University of Rome Sapienza (Italy). She graduated cum laude in Food Science and Technologies M.Sc. in 2014 and obtained a PhD in Food Microbiology in 2020, at the University of Bari (Italy). She participated to national and international projects (BIOPROT 2014-2016-SUSFOOD; BiotecA 2007-2013; WASTEBAKE 2017-2019-ETB-2016-11; FUNBREW 2018-2021-SUSFOOD2), collaborated with foreign research groups (University of Helsinki, Technical Research Centre of Finland, University of Granada, and Research Institute of Sweden) and national food companies (Ferrero Ltd. and Vallefiorita Ltd.). The main area of expertise involves lactic acid bacteria selection, fermentation of vegetable matrices (cereals, legumes and food industry by-products) and the use of chromatographic and proteomic approaches aimed at characterizing fermented food