I have been a junior assistant professor (fixed-term) since February 2022. My main research topics are as follows: 1) identification, characterization, and selection of microbial cultures of industrial and food interest (including starter, co-starter, biocontrol, and probiotic cultures) to produce traditional and innovative foods; 2) use of natural antimicrobials (essential oils, microbial metabolites, bacteriocins, and peptides) for food preservation or functional enhancement; 3) evaluation of pro- and prebiotic activity though in vitro models of the human microbial ecosystem; 4) isolation and characterization of conventional and new-generation probiotics; 5) selection of microbial cultures and enzymes to set up biotechnological processes for valorizing agro-industrial side streams and by-products into added-value compounds; and 6) non-thermal technologies, including high-pressure homogenization, to improve food safety, shelf-life, and functionality.