Dr. Gabriel Vinderola, PhD, graduated from the Faculty of Chemical Engineering at the National University of Litoral (Santa Fe, Argentina) in 1997 and obtained his Ph.D. in Chemistry in 2002 at the same University. He is presently Principal Researcher at the Dairy Products Institute (CONICET-UNL) and Adjoint Professor at the Biotechnology and Food Technology Department of the Faculty of Chemical Engineering (National University of Litoral). He participated in the development of the first commercial cheese carrying probiotic bacteria from Latin America, released in the market in 1999. In 2011, he was awarded the prize in Food Technology for young scientists, by the National Academy of Natural, Physic and Exact Sciences from Argentina. His interests are technological and microbiological aspects of lactic acid bacteria, bifidobacteria, fermented foods, and probiotics. He has joined several research groups in Brazil, Canada, Spain, Italy, France, Germany, and Finland. He has co-edited the fifth (2019) and the sixth (2024) editions of the book Lactic Acid Bacteria: Microbiological and Functional Aspects. He is engaged in communication of science to the general audience.