Aniela Pinto Kempka, Food Engineer with a PhD in Chemical Engineering, is a Full Professor at Santa Catarina State University (UDESC), Brazil. Her research focuses on protein science and bioprocessing, with particular emphasis on enzymatic hydrolysis, fermentation technologies, functional protein ingredients, bioactive peptides, peptidomics, and computational approaches for peptide discovery and characterization. Her work integrates molecular-level information with process design and ingredient functionality, with applications in food, health, and animal nutrition. She has authored more than 130 scientific publications and has extensive experience supervising graduate students and researchers in food science, biotechnology, and bioprocess engineering. She serves as Editor of Discovery Food and Associate Editor of Frontiers in Allergy. Her current research interests include precision fermentation, next-generation protein ingredients, fermentation-derived bioactive peptides, and the integration of omics and in silico tools into functional ingredient development. Keywords: Precision fermentation; Alternative proteins; Microbial fermentation; Microbial protein production; Novel protein sources; Fermentation-derived ingredients; Bioprocessing; Food biotechnology.

Manuel is an Associate Professor at the Instituto Superior de Agronomia (ISA), University of Lisbon, teaching classes related with Food and Wine Microbiology since 1987. His research is mainly related with food and wine spoilage yeasts, microbial ecology of the vineyard environment and wine tasting methods. He recently begun to uncover the ancestral winemaking techniques to valorise wine historical heritage. He believes that wine is more than just a drink and to be properly appreciated other tasting approaches using emotional responses should be used. The divulgation book “Mastering the art of enjoying wine, from Enology to Enosophy” is the reflect of his ideas about the wine world. He recently demonstrated that the claim that every alcohol amount is hazardous to health has no scientific justification. Keywords Fermented foods and beverages; One health; probiotics; antibiotic resistance; Mediterranean diet.

Piergiorgio Comuzzo is Associate Professor of Food Science and Technology at the University of Udine (UNIUD), Italy. His specialization covers wine technology and the processing of fermented beverages. He is Director of the Master's Program in Wine Supply Chain Management at UNIUD and lecturer at the European Master of Viticulture and Enology, Euromaster Vinifera. He has authored more than one hundred scientific and technical publications, over 50 of which are in peer-reviewed journals, five book chapters, and one edited book. He serves as Associate Editor of the journals Fermentation and Frontiers in Nutrition (section Food Chemistry) Keywords Agri-Food By-products; Microbial Bioconversion; Biorefinery; Value-Added Products; Circular Bioeconomy