Prof. Adamantini Paraskevopoulou received her PhD in “Food Chemistry and Technology” from the Department of Chemistry at the Aristotle University of Thessaloniki (Greece). She teaches Food Chemistry, Food Processing and Preservation, Food Analysis, Food Quality Management, Food Physical Chemistry, and other subjects to undergraduate and postgraduate students. Her research interests include the study of food biopolymers (proteins and polysaccharides) functionality (emulsions, foams, gels), recovery of proteins from conventional or non-conventional sources (i.e., animal or plant raw materials or industrial by-products), determination of the composition of the volatile fraction of foods (baked products, wine, coffee, beverages), microencapsulation of flavour compounds, and exploitation of industrial by-products for the preparation of novel value-added products and additives. She is a member of the Editorial Board of the scientific journal journals “Foods” and “Future Foods”. She is the founder of the scientific group Protein-is with the aim of research and development of new products based on proteins from conventional and alternative sources. She has collaborated with members of the Aristotle University of Thessaloniki and other institutions in Greece and abroad as well as with industry. She is a member of the Interdisciplinary Agri-Food Center (KEAGRO) of the Aristotle University of Thessaloniki.