Dr. Vassilis Athanasiadis has BSc in Food Technology and MSc in Applied Public Health and Environmental Hygiene focused on Food and Water Quality and Safety and Public Health. He also holds a PhD in Food Science and Nutrition. Dr. Athanasiadis is a Postdoctoral Researcher at the University of Thessaly and has experience in the recovery, separation, and identification of natural product extracts and the determination of their antioxidant activity. He also has experience in analytical techniques (HPLC, GC-MS, DSC, FT-IR, etc.). Additionally, he has been the Production Manager and Head of R&D at Kronos S.A. canning fruit industry (Mavrovouni, Skydra, Greece). He actively participated in 11 national research projects, published 55 studies in peer-reviewed international scientific journals (with more than 600 citations and h-index 12), and gave 28 work presentations at international and national conferences. Dr. Athanasiadis serves as a member of the editorial board, a member of a topical advisory panel, a guest editor, and a reviewer in scientific journals. Finally, he is a member of the Hellenic Association of Food Scientists & Technologists and actively participates in its activities.

Dr. Theodoros Chatzimitakos holds a B.Sc. (2013) and M.Sc. (2015) in chemistry and analytical chemistry, respectively, from University of Ioannina, Greece. He obtained his Ph.D. diploma in 2020. During his PhD studies he had obtained  a scholarship from General Secretariat for Research and Technology and Hellenic Foundation for Research and Innovation for conducting his research. His PhD focused on the development of novel extraction techniques for organic compounds from various matrices, including food products. The fact that since 2014, he has published over 60 research articles (h-index:20), in the top scientific journals of the field of separation science (and obtained a best paper award for one of them), served as guest editor in 11 special issues, co-authors 8 book chapters showcase his contribution to the scientific knowledge, his dedication to the field of separation sciences and his excellent performance. Since 2013 he has participated as researcher in 6 research programs, and he has developed collaborations with other chemists from Europe and America. Currently, his post-doc research focuses on the extraction of bioactive compounds from plant (by)products using green extraction techniques. Also, he is an Adjunct Assistant Professor at the Department of Food Science and Nutrition of University of Thessaly, teaching among others courses on Food Chemistry, Analytical Chemistry, Food Biochemistry and Enzymology and Oenology.

Dimitrios-Rafail Kalompatsios received a Bachelor's degree in Chemistry from University of Ioannina, Department of Chemistry, and a Master's degree in Toxicology from University of Thessaly, Department of Biochemistry & Biotechnology. He is currently pursuing his PhD studies at the latter university, Department of Food Science & Nutrition, in the field of "Valorization of By-products in the Food Industry". He served as an analyst in chemistry and microbiology laboratory in a military unit. He participated in research projects on 'Monitoring of environmental and epidemiological parameters to which public health is exposed' and 'Development of biofunctional mineral waters with the addition of extracts of industrial by-products'.

Konstantina Kotsou received her Bachelor degree as an agriculturist from the Department of Agriculture, Plant Production and Rural Environment at the University of Thessaly, in 2021. She carried out her undergraduate thesis at the Laboratory of Entomology and Rural Zoology at the University of Thessaly and her internship at the Department of Agricultural Economy and Veterinary in Karditsa, in 2019. She is currently working on her PhD research in the field of " Novel Foods - Edible Insects", at the Department of Food Science and Nutrition, Univerisity of Thessaly. At the same time, she participates in European Programmes and Projects, mainly focusing on the management and utilization of by-products of the primary sector or the food industry.

Martha Maria Mantiniotou received her bachelor's degree in Chemistry in 2020 from the Aristotle University of Thessaloniki. Next, she received her master's degree in Biotechnology—Quality Assessment of Nutrition and Environment—in 2022 from the Department of Biochemistry and Biotechnology, University of Thessaly. She is currently pursuing a Ph.D. degree in the application and optimization of green analytical methods in food products in the Department of Food Science and Nutrition, University of Thessaly.

Mrs. Eleni Bozinou graduated with a B.Sc. in Biology (specialization in Genetics, Molecular Biology, and Biotechnology) at the Aristotle University of Thessaloniki (Greece) (2010). She holds an M.Sc. in "Analysis and Control of Food Products" (2017), and is now a Ph.D. candidate in the Department of Food Science and Nutrition at the University of Thessaly (Greece). She has been academic fellow at the University of Thessaly since 2022, as well. Moreover, she has 10 years of experience in quality control in food industries, while, since 2018, she has been a researcher in the Department of Food Science and Nutrition, University of Thessaly. She has published 59 articles in international scientific journals.

Professor Stavros Lalas holds two B.Sc. degrees in Agricultural Technology and Food Technology. He also holds a Ph.D. in Food Technology. He is now a Professor in the Department of Food Science and Nutrition at the University of Thessaly (Greece). He has extensive experience in food lipids and the extraction of natural antioxidants. He has participated in 45 research and educational programs (in 22, as scientific coordinator). He has published 130 articles in international scientific journals, 2 chapters in books, and more than 60 works in national and international conferences.