Dr. Olga Papadopoulou received her BSc in Food Science and Technology, from School of Agriculture, Aristotle University of Thessaloniki (Greece) in 2005. Subsequently, she obtained her M.Sc. degree in Food Science and Nutrition, at Chemistry department, University of Ioannina (Greece) in 2008. Her PhD degree was obtained from Dept. of Food Science and Human Nutrition, Lab. of Food Microbiology and Biotechnology of Agricultural University of Athens (Greece) in 2013. Currently, she is working as a post-doctoral researcher in Institute of Technology of Agricultural Products of the Hellenic Agricultural Organization – DIMITRA. She had worked as Food Scientist-Research associate at (9) National and (5) European Research Projects. Her teaching experience includes lectures in the field of Food Microbiology, Technology of Meat and Meat Products and Technology of Milk and Milk Products as Academic Fellow at AUA, University of West Attica and University of Peloponnese. Her work has been focusing on the field of food microbiology with special interest in food quality and safety, in probiotics, in fermentation technologies, in the use of modern methods for food analyses, in the use of natural antimicrobials as food preservatives, etc. She has published 19 scientific papers in SCI journals (h-index: 11, 608 citations), she has more than 50 presentations in international and national conferences.