Pasquale Catzeddu graduated in Agricultural Science from the University of Sassari in 1989, and he received a Ph.D. degree in Microbial Biotechnology in 1993. He undertook a post-doctoral fellowship at the “Netherlands Institute for Dairy Research” (NIZO), Netherlands, under the supervision of Prof. Willem M. de Vos, in 1994. Since 1998, he has had a research position at Porto Conte Ricerche as a senior scientist in microbiology and food technology. He has been involved in various research and development projects, at regional and national levels, in the fields of bakery foods and fresh pasta, and has gained experience in durum wheat flour, semolina bread, and sourdough technology. He has authored over 35 publications in food technology and microbiology.