Marco Campus is a Researcher at AGRIS Sardegna (Agency for Agricultural Research of the Autonomous Region of Sardinia, Italy), where he conducts research on olive and wine production systems, food technology, sensory science, and GIS-based territorial analysis. He holds an M.Sc. degree in Agricultural Sciences from the University of Sassari and is a licensed Agronomist. His professional experience spans more than twenty years in agricultural and food research, including positions at Porto Conte Ricerche and the Spanish National Research Council (CSIC-IATA, Valencia, Spain). His research activities focus on olive oil and table olive quality, food processing technologies, sensory evaluation, food packaging, shelf-life modelling, geostatistics, and the valorization of agricultural products and by-products. He currently serves as Work Package Leader for several regional and national research projects, including the “Olivi Montiferru” initiative and the PNRR-funded ONFOODS project. Marco Campus is a certified Sensory Project Manager, a member of the AGRIS NPL (Panel Leader Core Group), an official olive oil taster registered in the Regional Register of Virgin Olive Oil Tasters, and a member of the Certification Committee for PDO and PGI agri-food products in Sardinia. He is the author and co-author of numerous peer-reviewed scientific publications and regularly serves as reviewer for international journals in the fields of food science, food technology, and agricultural research.