Fernanda Mozzi is a Senior Scientist at CERELA-CONICET, Argentina. She graduated with a PhD in Chemistry from the National University of Tucumán, Argentina. She was a member of the CERELA Board of Directors and of the Advisory Committees of national scientific institutions. She has published more than 75 scientific international articles, 14 book chapters, and edited two books in her area of expertise: biotechnology of lactic acid bacteria (LAB) and functional fermented foods and beverages.

She is associate editor of the journals Int J Food Microbiol, Lett Appl Microbiol, and Front in Microbiol, and a member of the Fermented Foods editorial board. She has been the PI of numerous international and national scientific research projects. She organized five international symposia on LAB in Argentina. She supervised ten doctoral theses and several internships of international postgraduate students and has served as a jury member for more than 20 national and international PhD theses. Finally, she has received national and international scientific awards, and has evaluated national and international R&D projects and Marie Curie fellowships.

1. Experience: expertise in the biotechnology of LAB for nutraceutical production, formulation of functional fermented beverages, and microbial diversity of LAB from wild fruits and flowers.
2. Research focuses on: Selenium (Se) metabolism by LAB to enrich fermented fruit-based beverages with SeNP and organic Se forms. Mannitol production by fructophilic LAB. Functional fermented fruit juices.
 3. International impact (or similar). Associate editor of recognized international scientific Journals (IJFM, LAM, FiM) and of the Fermented Foods editorial board. PI of international bilateral scientific projects with Belgium, France, Italy, Spain, Romania, and IberoAmerica. Evaluator of international scientific projects, Marie Curie fellowships for EU projects, and member of the expert panel of the Fund of Science of Serbia. Invited Keynote speaker in international congresses on Microbial Diversity (Italy), Food Technology (Costa Rica), Nutraceutics and Functional Foods (Mexico), and Bioactive Compounds (Brazil).