He holds a BSc (Hons) in Chemistry and Food Science and a PhD in Dairy Science both from Reading University, UK. He has published numerous papers in scientific journals and he contributed with chapters in scientific books on dairy science and especially on cheese. He has edited the book “Global Cheesemaking Technology: Cheese Quality and Characteristics: to be published by Wiley. He worked for dairy companies in Cyprus as a Quality Manager and he is a trainer on Food Safety Management Systems.