Dr. Athina Lazaridou is an Associate Professor in Food Physical Chemistry in the Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki. She received her bachelor’s (1995), M.Sc. (1999), and Ph.D. (2003) degrees from the Aristotle University of Thessaloniki. She has worked as post-doctoral fellow at the University of Manitoba, Department of Food Science (2003–2005) as well as in the Food Science and Technology Department of Aristotle University of Thessaloniki (2005–2006), and she also had an appointment as a research associate (2006–2010) in the same department. Her research interests include the chemistry and physical chemistry of food hydrocolloids, with an emphasis on understanding phase transition behavior of food biopolymers and structure–property relations of polysaccharides in solutions, dispersions, gels, and edible films and coatings as well as in model food formulations or in real food products, with the intention to develop functional foods of improved quality and stability for the baking and dairy industry.