**Ekaterini Moschopoulou**

Ekaterini Moschopoulou (Assistant Professor) has received a B.Sc. degree from the Agricultural University of Athens (AUA), M.Sc. degree in Dairy Science from Reading University of U.K., and Ph.D. degree from AUA. In 2009, she was promoted to a Lecturer position in the Laboratory of Dairy Research of the Department of Food Science & Human Nutrition of AUA and in 2018 to the Assistant Professor position. She teaches theoretical and lab courses of Dairy Technology to graduate and postgraduate students. Her research interests include milk clotting enzymes; cheese, yoghurt and ice cream technology; membrane technology; the implementation of modern processing methods in milk and dairy products; the development of new dairy products; milk heat treatment; and the valorization of whey/acid whey. She is a peer-reviewer and guest editor in scientific journals in the area of Dairy Science and Technology.
