Dr. Anthoula Argyri has received her Bachelor Degree from the Department of Food Science & Technology of Agricultural University of Athens, Greece (2007) and her Ph.D. Degree from Cranfield Health, Cranfield University, UK (2011). She has published 18 original research papers in peer-reviewed scientific journals of the SCI (IF/pub: 3.283, h-index: 10, 616 citations), 3 book chapters and more than 100 papers in national and international conferences. Since 2006, she has been involved in 14 research projects funded by the EU and by national authorities (3 as Scientific Coordinator). In 2017 she joined the Institute of Technology of Agricultural Products of HAO-DEMETER as a Researcher. Her research interests focus on (a) the application of new and novel technologies for the food safety and quality enhancement using natural antimicrobials/preservatives, mild treatments and new packaging systems, (b) the fermentation and production of added value food products by the addition of probiotic/starter cultures and bioactive compounds, (c) the application of modern and rapid techniques for food analysis in tandem with chemometrics and bioinformatics.