My academic journey began at the University of Bologna (UNIBO, Italy), where I developed a strong interest in food microbiology during my Bachelor's and Master's studies in Food Science and Technology (2016–2021). My research interests subsequently shifted towards food chemistry, particularly lipid chemistry and oxidative processes, which became the focus of my PhD research (2022–2025) under the supervision of Prof. Maria Fiorenza Caboni. During my academic career at UNIBO, including two years as a Research Assistant, I contributed to projects involving dairy products, beehive-derived products, and edible oils, progressively expanding my analytical expertise and multidisciplinary background. In 2026, I joined University College Cork (UCC, Ireland) as a Postdoctoral Researcher in Dr. Aylin Sahin's research group, focusing on the development and characterization of plant-based food formulations, particularly their rheological, textural, and physicochemical properties. My research interests encompass food chemistry and techno-functionality, with specialized expertise in lipid chemistry and oxidation. My multidisciplinary approach integrates chemistry, physics, microbiology, and nutrition to advance the understanding of food systems and support the development of innovative and sustainable food products.