Dr. Dimitris Sarris is an Associate Professor at the Department of Food Science and Nutrition, University of The Aegean, Myrina-Lemnos-Greece. Prior to joining the University of the Aegean, he was an Adjunct Lecturer at the University of Thessaly (Department of Food Technology) and at the University of Western Attica (Department of Wine, Vine & Beverages). He teaches two MSc and one MRes programmes related to the Food Science sector. He has a BSc in Oenology and Beverage Technology from ATEI, Athens, Greece, an MSc in Food Biotechnology from the University of Strathclyde, Glasgow, Scotland, and a PhD in Food Biotechnology from the Agricultural University of Athens, Athens, Greece. His research focuses on bioprocesses/industrial fermentation, bio-based products, and the treatment and valorization of agro-industrial waste streams within the framework of bioeconomy and sustainability. He has been involved in several successful research and infrastructural grants, including national research councils, industry funding, and Erasmus+. Dr. Dimitris Sarris has supervised four PhD projects, four MSc projects, and three post-doctoral researchers. He acts as a reviewer in numerous international scientific journals, and he is the author of >30 articles in reviewed journals and one book chapter, with >1600 citations, an h-index of 17, and an i-10 index of 19 (Google Scholar).