Maria Simona Chiș received her Ph.D. in Habil., and is a senior lecturer at the Department of Food Technology, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania. She graduated in 2014 from the Faculty of Agriculture with a specialization in the Control and Expertise of Food Products and followed up with a master's degree in Processing Systems and Food Products Quality Control at the Faculty of Food Science and Technology, Cluj-Napoca, Romania and the Polytechnic University of Valencia, Spain. In 2017, she graduated with a Ph.D. degree in Agronomy with a thesis entitled "Study regarding the improvement of quality and nutritional parameters in aglutenic functional products obtained through lactic sourdough fermentation." Meanwhile, she was a quality manager and technical director at a major company of bakery, pastry, confectionary and gastronomy products, respectively. She was the director of the following research projects: "New assortments of functional gluten products produced with quinoa and buckwheat flours, a bakery assortment functionalized by using a malt by-product" and three mobility projects for researchers. Her research interests are mainly focused on lactic acid fermentation, by-products, food engineering, food processing, nutrition, and gluten-free products.