Teresa Gervasi is Assistant Professor of “Fermentations Chemistry” of the University of Messina. She studied at the University of Messina, Italy and graduated cum laude in Biology. Being a PhD student in “Chemistry and Food Safety”, she joined the research group of Prof. Arjan Narbad at the Institute of Food Research (Norwich, UK). In April 2013 she obtained the title of “Doctor Europaeus”. Since 2014 she has been “Cultore della materia” for “Fermentation chemistry” teaching at the University of Messina and she has been awarded several scholarships. Dr. Teresa Gervasi has authored several publications in various journals and books.