Dr. Emília Lima holds a BSc, MSc and a PhD in Food Science, in Brazil. She was a teacher in the Department of Food Science, teaching undergraduate courses in Food Science and Pharmacy. During her PhD, she conducted research in food microbiology focusing on the effects of phenolic compounds on bacterial quorum sensing, as well as on the antimicrobial activity of plant extracts and food safety–related topics. She is currently a postdoctoral researcher at the University of São Paulo (USP), Brazil, investigating the health-related benefits of bacteriocins produced by lactic acid bacteria isolated from Brazilian artisanal fermented foods. Her research interests include food microbiology, lactic acid bacteria, bacteriocins, quorum sensing, phenolic compounds, antimicrobial metabolites, and food safety.