ANDREA SALVO has a degree in Chemistry at the University of Messina, he received his PhD in Chemistry from the same University, Since 2006 he has published several works related to the Food Chemistry in international journals. He has participated as a bricklayer in many national and international conferences. It is specialist of environmental and food contamination through the use of chromatographic techniques and has developed rapid analysis methods for identifying compounds with pharmacological interest and nutraceutical. Since 2008 deals with NMR applied to foods to enhance and characterize especially the Sicilian products. He has reviewed many scientific papers in international journals and research projects funded by European Universities.