Augusta Caligiani is a professor at the Food and Drug Department of the University of Parma, Italy. Her research activity focuses on food chemistry and advanced analytical approaches for the characterization of complex food matrices, bioactive compounds, and novel food ingredients. She has extensive experience in the application of chromatography, mass spectrometry, nuclear magnetic resonance, and multi-platform analytical strategies to investigate food composition, quality, authenticity, and functionality. Her work includes the study of dietary fibers, oligosaccharides, food by-products, and ingredients obtained through innovative processing technologies. A current research interest is the development of food glycomics approaches for the structural characterization of dietary fiber polysaccharides, including the use of enzyme-assisted oligosaccharide profiling and experimental databases to support molecular annotation. Through her research, she contributes to the advancement of analytical tools for linking food structure, technological properties, and potential health-related functionality.