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Valentina Stacchiotti is an experienced professional with a background in food science, nutrition, and microbiology. Valentina served as a Mathematics and Science Teacher at MIUR from October 2020 to May 2021 and contributed as a Research Volunteer at Università degli Studi di Perugia from 2019 to 2021, focusing on microbiome research. Valentina also worked as a Scientific Consultant at SALPA SPECIAL FOOD, engaging in research activities, prototype creation, and nutritional evaluations from January to June 2020. Prior experience includes a student internship in 2018 at the Gastroenterology Laboratory of the University of Perugia, where Valentina was involved in 16S rRNA gene sequencing, and an internship at ASSAM from September 2015 to January 2016, learning about microbiological analysis in food matrices. Valentina holds a Master's degree in Food Science and Human Nutrition from Università degli Studi di Perugia and a Bachelor's degree in Nutrition Biology from the University of Camerino, complemented by a training course in Nutrition Communication at Università degli Studi di Parma.