Raimondo Gaglio is an Associate Professor of Agricultural Microbiology at the University of Palermo, Department of Agricultural, Food, and Forest Sciences. His research focuses on food microbiology, investigating the genetic, physiological, and technological aspects of lactic acid bacteria isolated from fermented food matrices—including leavened baked goods, dairy products, fermented olives, wine, and fermented meats. His work also explores various biopreservation strategies, such as the use of bacteriocins, essential oils, and aqueous plant extracts, as well as the microbiological monitoring of fruits and vegetables production in both pre- and post-harvest phases to ensure hygienic safety.