ABSTRACT
Theodoros Varzakas earned a bachelor’s (honors) in microbiology and biochemistry (1992), a PhD in food biotechnology, and an MBA in food from Reading University, United Kingdom (1998). Dr. Varzakas was a postdoctoral research staff member at the same university. He has worked in large pharmaceutical and multinational food companies in Greece for 5 years and has at least 14 years experience in the public sector. Since 2005, he has served as an assistant and associate professor in the Department of Food Technology, Technological Educational Institute of Peloponnese (ex Kalamata), Greece, specializing in issues of food technology, food processing, food quality, and safety. Dr. Varzakas has been a reviewer in many international journals such as the International Journal of Food Science and Technology, Journal of Food Engineering, Waste Management, Critical Reviews in Food Science and Nutrition, Italian Journal of Food Science, Journal of Food Processing and Preservation, Journal of Culinary Science and Technology, Journal of Agricultural and Food Chemistry, Journal of Food Quality, Food Chemistry, and Journal of Food Science. He has written more than 90 research papers and reviews and has presented more than 90 papers and posters at national and international conferences. He has written two books in Greek, one on genetically modied food and the other on quality control in food. He has edited a book on sweeteners, published in 2012 by CRC Press and another book on biosensors published by CRC Press in 2013.
