Pasquale Russo persusded his Ph.D. in Management of Innovation in the Agriculture and Food Systems of the Mediterranean Region, at the University of Foggia (Foggia, Italy). His main area of expertise is in the fields of food microbiology, food biotechnology, and food safety. His current research deals with design of autochtonous starter cultures tailored for traditional fermented foods; characterization of probiotic bacteria; formulation of functional foods; antimicobial activity of food-grade bacteria; detection and control of foodborne pathogenic microrganisms.