Professor Stavros Lalas holds two B.Sc. degrees in Agricultural Technology and Food Technology. He also holds a Ph.D. in Food Technology. He is now a Professor in the Department of Food Science and Nutrition at the University of Thessaly (Greece). He has extensive experience in food lipids and in the extraction of natural antioxidants. He has participated in 45 research and educational programs (and in 22, as a scientific coordinator). He has published 130 articles in international scientific journals, 2 chapters in books, and more than 60 works at national and international conferences.
