Prof. Maria Rosaria Corbo is Associate Professor of Microbiology; she gained an MSc in Biology in the University of Bari (Italy) and a PhD in Food Biotechnology in the University of Foggia. Her research topics covers a wide range in food microbiology (minimally processed foods, fermented meat and fish, fermented vegetables, natural antimicrobials, homogenization and ultrasound as tools for food preservation, predictive microbiology); she is the author of c. 200 papers.