Marco Gobbetti is full professor of Food Microbiology since 2000. Currently, he is employed at Free University of Bolzano, Italy. He is member of the National Committee on Biotechnology, Biosafety and Life Sciences of the Italian Council of Ministers and representatives of the Italian full professors of Veterinary and Agriculture at the National University Council. As reported by Scopus database he authored more than 320 scientific articles, with an “h index” of 64 and more than 14,000 citations. During the last decade, most of his articles dealt with the physiology and biochemistry of lactic acid bacteria during food fermentations, especially in sourdoughs.