Theodoros Varzakas owns a Bachelor (Honours) in Microbiology and Biochemistry (1992), and a Ph.D. in Food Biotechnology and an MBA in Food 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 also got at least 11 years experience in the public sector. Since 2005 he serves as Assistant Professor in the Department of Food Technology, Technological Educational Institute of Kalamata, Greece specializing in issues of food technology, food processing, food quality and safety. 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). Has written more than 60 research papers and reviews and has presented more than 70 papers and posters in national and international conferences. He has written two books in Greek, one on genetically modified food and another one on Quality control in food.
Participation in many European and national research programs as coordinator or scientific member.
Fellow of the Institute of Food Science & Technology (2007).
Areas of Research / Professional Expertise
Food processing, food engineering, food safety, food quality