Stefania Cesa obtained her bachelor’s degree in Pharnaceutical Chemistry and Technology in 1990 and her PhD in Pharmaceutical Sciences in1995. From 1995 she is a university food chemist researcher, in the Department of Chemistry and Technology of Drug, “Sapienza” University of Rome. The scientific activity was articulated in different interest areas which ranged among studies on functional foods, with the aim to deep the knowledge about the contained bioactive compounds and correlated activities; food waste valorisation, by selective extraction of interesting classes of compounds; development of new analytical techniques, aiming to characterize foods in terms of interesting molecules; evaluation of quality and marker parameters of functional foods. In collaboration with the group of pharmaceutical technology of the same Department, she also studied systems of nanoparticles and liposomes as protective and vehicle systems of bioactive compounds. More recent projects are mainly focalised on sustainability and circular economy aiming to valorise agri-food waste by transforming there in valuable co-products, reducing environmental impact and developing health sustaining systems.