Pasquale M. Falcone has a master's level of expertise and skill in the field of food science and technology, which he has gained in the last two decades working within multidisciplinary contexts. His scientific interest is in linking the chemical and physical aspects of foods with health and nutrition. His research is focused on three topics: (1) the objective definition and quantitative characterization of the physical markers of texture to be used in the design and quality diagnosis of traditional food products and beverages; (2) stability and shelf-life studies based on kinetics and survival modeling; and (3) the design and optimization of non-conventional processes by means of emerging technologies and a reverse-engineering approach.