She earned her PhD from the Aristotle University of Thessaloniki as a fellow of the Ministry of Education, her MSc. in Product and Ingredient Functionality from Wageningen University in the Netherlands after being awarded a scholarship from NUFFIC (Netherlands Organisation for International Cooperation in Higher Education), and her BSc in Food Science from the Aristotle University of Thessaloniki. Her research interests include the development of delivery systems and biopolymer based antimicrobial packaging, as well as the understanding of the factors that determine the relationship between sensory perception, texture, microstructure, physicochemical properties and shelf-life of food systems. She has attended various seminars concerning the sensory evaluation of olive oil and is a member of the National Table Olive Taste Panel. Contact: kzinov@afs.edu.gr