Charalampos Proestos has a B.Sc. in chemistry from the University of Ioannina, Greece, and an M.Sc. in food science from Reading University, U.K. He obtained his Ph.D. in food chemistry at the Agricultural University of Athens (AUA), Greece, where he continued his post-doc studies, working on natural antioxidants in programs funded by the EU and Greece. After further training at Wageningen University (the Netherlands), he worked as a research associate at AUA. He worked as a chemist for the Hellenic Food Authority (EFET), as a food industry auditor, and as a supervisor of the Chemical Laboratory in Athens, accredited with ISO 17025. Currently, he is an associate professor at the Department of Chemistry at the National and Kapodistrian University of Athens and the director of the Laboratory of Food Chemistry. He has published more than 70 papers in reputed journals and has served as an editorial board member of more than ten reputable journals. He is a member of the European Committee of the Division of Food Chemistry, European Association of Chemical and Molecular Sciences (EuChemS). His research focuses on food antioxidants, foodomics, and food contaminants.
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