ABSTRACT
Theodoros Varzakas earned a bachelor’s (honors) degree 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 for large pharmaceutical and multinational food companies in Greece for ˜ve years and has also for at least 14 years experience in the public sector. Since 2005, he has served as assistant and associate professor in the Department of Food Technology, Technological Educational Institute of Peloponnese (ex Kalamata), Greece, specializing in the issues of food technology, food processing, food quality, and safety. Dr. Varzakas has been a reviewer in many international journals such as International Journal of Food Science & 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 in national and international conferences. He has written two books in Greek; one on genetically modi˜ed food and the other on quality control in food. He edited a book on sweeteners that was published by CRC Press in 2012 and another book on biosensors published by CRC Press in 2013. Dr. Varzakas has participated in many European and national research programs as coordinator or scienti˜c member. He is a fellow of the Institute of Food Science & Technology (2007).
