Prof. Dr. Theodoros Varzakas is a Senior Full Professor in the Department of Food Science and Technology, University of the Peloponnese, Greece. He has a Bachelor's Degree (Honours) in Microbiology and Biochemistry (1992), a Ph.D. in Food Biotechnology, and an MBA in Food from Reading University, UK (1998). Since 2005, he has served as an Assistant Professor in the Department of Food Technology, Technological Educational Institute of Kalamata, Greece, specializing in issues of food technology, food processing, and food quality and safety. In 2012, he was elected an Associate Professor. He has been a member of the editorial board of IJFST since 2007. His main research interests lie in diffusion, solid-state fermentation, bakery and confectionery, emulsion, acrylamide detection, olive oil technology, citrus fruit technology, waste management, and the production of bioethanol from waste material (potato peel waste, sorghum, and maize).