Dr. Anthia Matsakidou is a Postdoctoral Fellow at the Laboratory of Food Chemistry and Technology, School of Chemistry at the Aristotle University of Thessaloniki. She is a Chemical Engineer holding an Integrated Master of Engineering (M.Eng) (2005) and a Master of Science in Food Chemistry and Technology (M.Sc.) (2007). Dr. Matsakidou received her Ph.D. in Chemistry at the Aristotle University of Thessaloniki (2017) for her research focused on the aqueous extraction of oleosomes and their incorporation into different food structures. She has participated in several research projects receiving national, international, and industrial funding, and has earned two postdoctoral scholarships for her research activities. She is an expert in food biopolymers, mainly on food proteins, and she specializes in their physicochemical and techno-functional properties. She especially focuses on the application of different protein extraction processes from conventional or alternative sources of protein (such as insects, snails, seeds, nuts and agri-food industry side streams), their chemical and physicochemical characterization, their interactions with other food ingredients, the structure and the protein conformational changes in complex dispersion systems and the development of novel food products. Dr. Matsakidou was the PI of a funded research project about the exploitation of proteins derived from snails and edible insects. She serves as a reviewer in various scientific journals.