Dr. Efimia Dermesonlouoglou, currently employed as a chemical engineer, received her Ph.D. in 2008 from the School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens. She is actively involved in European and national research projects. The results of her research have been published in 33 peer-reviewed journals, four book chapters and more than 70 scientific conference proceedings. Her principal research interests lie in the field of quality and shelf life modelling of chilled and frozen food (mainly fruits and vegetables), non-thermal processing of foods (high pressure, osmotic dehydration), food packaging and management of the food chill chain, air dehydration; Osmotic preconditioning of tomatoes; pulsed electric fields; tomato processing; modified atmosphere packaging; Microbiological stability and shelf life; fish meat; Greek coffee quality; Novelty dehydrated tomatoes and cucumbers.