Dr. Thomas Moschakis is a Professor in the Laboratory of Dairy Science and Technology, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki. He received his bachelor’s degree from the Agricultural University of Athens (1998). He received his M.Sc. (2002) and Ph.D. (2006) degrees from the School of Food Science and Nutrition, University of Leeds (England), and he worked as a postdoc at the Aristotle University of Thessaloniki. His research interests include the encapsulation of probiotics and other bioactive compounds in dairy products as a novel way for delivery, protection, and controlled release of functional food ingredients; dairy colloids and acid-induced gelation; monitoring phase separation, flocculation, gelation with confocal microscopy, particle-tracking techniques and bulk rheology to understand the factors affecting the relationship between stability, texture, rheological properties, sensory perception, and the microstructure of dairy systems; effects of dairy protein–polysaccharide interactions on interfacial and emulsion properties; particle-stabilized emulsions and in vitro digestion; and studying the physicochemical properties of traditional Greek cheeses.