PhD in Mediterranean Agricultural, Food and Forestry Systems at the University of Palermo, where my research focuses on agro-food microbiology, with particular attention to fermented products. I have developed expertise in microbial and advanced analytical methods. My work is mainly oriented toward the optimization of fermentation processes, with a focus on their kinetics, quality, and safety. My research interests lie at the intersection of food microbiology, fermentation science, and sustainable innovation in agro-food systems. In particular, I am interested in the valorization of agri-food by-products within a circular economy framework. A key aspect of my research concerns the selection and application of lactic acid bacteria and non-conventional yeasts to improve fermentation processes in both bakery and oenological contexts. I have also investigated microbial interactions and their impact on food safety, including the tracking of antimicrobial resistance genes along the production chain. More recently, my work has focused on the use of adaptive strategies to enhance yeast performance under stressful fermentation conditions, aiming to improve both technological and sensory characteristics of fermented products. Overall, my goal is to contribute to the development of innovative and sustainable agro-food systems by combining microbiological knowledge with biotechnological approaches, with particular attention to product quality safety, and environmental impact.