Rosanna Tofalo is an associate professor in Agricultural Microbiology at the Faculty of Bioscience and Technology for Food, Agriculture, and Environment (University of Teramo). She is the Program Director for the bachelor’s degree in Viticulture and Enology. She is the Erasmus Delegate for the Faculty, and she is a member of the teaching body for the Ph.D. course in Food Science. She teaches food, industrial, and wine microbiology. Her research deals with assessing microbial biodiversity using molecular methods to better understand microbial dynamics during the production of different fermented foods such as wine, cheese, table olives, and fermented meat. She is interested in optimizing molecular methods for detecting, quantifying, and typing food microorganisms. Along with other researchers, she successfully filed the patent “starter cultures for olive debittering,” n. 0001428559). She is the editor of 3 books, and she is the author/co-author of 114 scientific publications indexed in Scopus.