Vassilios Raikos received a BSc in Human Genetics from the University of Leeds in 1998 and an MSc in Applied Biomolecular Technology from the University of Nottingham in 2002. He was awarded a PhD in Food Science from Heriot-Watt University in 2006. In 2007 he joined the Hellenic Open University as a scientific associate and remained in this position until 2011. In 2008 he was offered a Post-doctoral Research position at the University of Patras where he conducted research on the physico-chemical properties of foods systems. In 2009 he joined the Department of Food Technology at the Technological Educational Institute of Peloponnese where he delivered courses in a range of science subjects until 2013. Currently he is a Research Fellow at Rowett Institute (University of Aberdeen). His research interests lie in the interface of Food Science and Nutrition. He is also a Fellow of the Institute of Food Science and Technology (IFST) and an Associate Fellow of the Higher Education Academy. He has authored more than 50 peer-reviewed articles in science journals and 3 book chapters. He is the editor of a book entitled “Reformulation as a strategy for developing healthier food products” (Springer).