**About the Editor**

**Michele Faccia** is an Associate Professor of Food Science and Technology in the Department of Soil, Plant, and Food Sciences at the University of Bari, Italy. Since 2007 he has been led the Department's Dairy Science and Technology research group. In 2020, he obtained the National Scientific Qualification as Full Professor. Since 1988, he has carried out research regarding Dairy Science and Technology, dealing with product/process innovation, chemical characterization of traditional products, and problem solving in the dairy industry. He has authored/coauthored more than 160 scientific papers in journals, international books, and congress proceedings, 90 of which are indexed in Scopus and/or the WOS database. He has obtained research funds both from public institutions and private dairy companies, and has been scientifically responsible for several peer reviewed projects. He belongs to the Italian Society of Food Science and Technology (SISTAL), is an academic member of the Italian National Association of Cheese Tasters (ONAF), and is on the Editorial Board for the following journals indexed in Scopus/WOS: *Foods* (MDPI, Switzerland), *Journal of Dairy Research* (Cambridge University Press, UK), and *Journal of Ethnic Foods* (Springer Nature, UK).
