Konstantinos Gkatzionis is the Head of the Department and a Professor at the Department of Food Science and Nutrition, University of The Aegean, Greece. Before joining the University of the Aegean, he was an Assistant Professor at the School of Chemical Engineering, University of Birmingham in the UK, and industry. He obtained his BSc in food technology in food technology from ATEI, Thessaloniki, Greece, and a Ph.D. at the Division of Food Sciences, University of Nottingham, UK. He has been involved in several successful research and infrastructural grants exceeding ~EUR 4.5 million including Horizon 2020, National Research Council, and industry funding. He is a reviewer in numerous international scientific journals. His research focuses on consumer science and sensory analysis of food biochemistry.