Maria Lisa Clodoveo is Confirmed Researcher and Aggregate Professor in Food Science and Technology at the Interdisciplinary Department of Medicine of the University of Bari "Aldo Moro". He is a member of the Georgofili Academy, of the National Olive and Oil Academy and of the Pugliese Academy of Sciences. He is a scientific popularizer as well as a member of the scientific committee of the international magazine Grasas y Aceites. He is the Founder and President of the Center for Studies on the Olive, Oil and Olives of the Mensa of the University of Bari. She was awarded the Innovation Award as part of the GENP 2015 International Conference. He is Director of Short Masters in "Production and marketing strategies for the valorisation of Extra Virgin Olive Oil of high health value" and "The olive oil sensory science and the culinary art", organized by the University of Bari in collaboration with the Municipality of Bitonto. His research interests are directed towards the development of innovative systems based also on emerging technologies such as ultrasound, pulsed electric fields and microwaves, from industrial processes to applications in the "precision kitchen". He is the author and inventor of three patents in the field of agro-food plant engineering and is the author of more than one hundred scientific articles, published in national and international journals, mainly focused on the study of food technologies and their influence on healthy molecules. He is the Rector's Delegate for the Agrifood National Cluster.