**Marco Poiana**

Marco Poiana is currently working as a full professor of food technology at the Mediterranean University of Reggio Calabria, Italy. His research interests include food processing and food valorisation, with a particular focus on olive oil production, table olives, and transformed vegetables foods. In view of a circular economy, his research investigates the exploitation of food by-products in terms of the extraction of active fractions and their synthesis with foodstuffs to improve their quality. He has published over 100 scientific papers in international peer-reviewed journals on food science and technology and several book chapters. He has held the roles of PI and research unit leader in a number of regional and national projects.
