Maria D. Papageorgiou completed her Ph.D. at Cranfield University, UK. She currently works at the Department of Food Science and Technology, at International Hellenic University. She has 110 publications with 2921 citations (ResearchGate, 2 November). She performs research in Cereal Science and Technology, Food Safety, and Analytical Chemistry. One of her current projects is 'Alternative resources of gluten-free flours'.