Immacolata Anacarso, PhD, is a microbiologist with extensive experience in environmental, clinical, and food microbiology. She earned her Bachelor’s and Master’s degrees in Biology and completed a PhD in Science and Technologies for Food Quality and Safety at the University of Modena and Reggio Emilia (Italy), where she later held an eight-year postdoctoral research position. Her work focuses on antimicrobial resistance, virulence factors, biofilm formation, bacteriocins, natural antimicrobial compounds, and microbial interactions with protozoa such as Acanthamoeba. She has also developed significant international research collaborations, including a Visiting Scientist appointment at the University of Las Palmas de Gran Canaria (Spain), where she worked on mechanisms of antibiotic resistance and plasmid-mediated gene transfer. Her international collaborations extend to co-authorship of research studies. Dr. Anacarso has authored numerous peer-reviewed articles in leading journals, such as Natural Product Research, Archives of Microbiology, LWT, and Journal of Food Safety, and is co-inventor of a patent for an edible antibacterial film. She has presented her work at major scientific conferences and received multiple recognitions, including several Oxoid Awards and a Certificate of Merit for scientific research. She served as a reviewer for several journals and was a member of the Editorial Board of the Universal Journal of Microbiology Research.