Liburdi Katia completed her PhD in 2007 at the University of Sapienza (Rome, Italy). Since March 2011, she has been an associate professor and lecturer in food science and technology disciplines at the University of Tuscia. Dr Katia Liburdi conducted research focused on the development of immobilized enzymes for food applications. The derived knowledge has been published in more than 36 peer-reviewed journals. She is also a member of the Editorial Board of “Food Bioscience” (Scopus and WoS indexed with IF: 3.220), “Acta Alimentaria” (Scopus and WoS indexed with IF: 0.384) and Advances in Food Processing and Technology (Gavin Publisher). Dr Katia Liburdi is Associate Editor for the “Food Bioscience” journal (Scopus and WoS indexed with IF: 3.220) from July 2020.