**About the Editor**

#### **Theodoros Varzakas**

Theodoros Varzakas has a Bachelor (Honours) in Microbiology and Biochemistry (1992), a Ph.D. in Food Science and Technology, and an MBA in Food and Agricultural Management from Reading University, UK (1998). He has also worked as a postdoctoral research staff at the same university. He has worked in large pharmaceutical and multinational food companies in Greece for 5 years and has at least 22 years of experience in the public sector. Since 2005, he has served as Assistant, Associate, and Full Professor at the Department of Food Science and Technology, University of Peloponnese, ex Technological Educational Institute of Peloponnese, Greece, specializing in issues of food technology, food processing/engineering, and food quality and safety. He is also a Section Editor in Chief for the Journal *Foods* in Food Security and Sustainability (2020–), was an ex Editor in Chief for Current Research in Nutrition and Food Science (2015–2019), and is a reviewer and member of the editorial board in many international journals. He has written more than 250 research papers and chapters in books and has presented more than 160 papers and posters at national and international conferences. He has written and edited 16 books in Greek and 14 in English on sweeteners, biosensors, food engineering, and food processing, chemometrics and authenticity published by CRC. He has participated in many European and national research programs as a coordinator or scientific member. His work has been cited in over 4000 citations with an h-index of 31.

Ex EFSA advisor/scientific expert to panel of biological hazards, visiting professor at Ghent University global campus, South Korea, Research Fellow at University Technology Malaysia and Expert in JEMRA of FAO/WHO.

According to September 2022 data-update for "Updated science-wide author databases of standardized citation indicators" Varzakas Theodoros is in the 2% of citations worldwide.
