Prof. Emanuele Zannini is Associate Professor in Food Science and Technology at Sapienza University of Rome and Research Professor at University College Cork. He is an internationally recognised researcher in food biotechnology and sustainable food systems. His research focuses on lactic acid fermentation, dietary fibre enrichment, cereal and legume bioprocessing, plant-based foods, and the valorisation of agri-food side streams within circular bioeconomy frameworks. Prof. Zannini has authored more than 200 peer-reviewed scientific publications and has been actively involved in several European research projects addressing sustainable nutrition, functional foods, and low-impact food processing technologies. His work combines food technology, microbiology and nutrition to develop healthier and more sustainable food solutions with high consumer acceptance.