Dr. Theofilos Massouras is an Associate Professor in Dairy Science, at the Department of Food Science & Human Nutrition, Agricultural University of Athens, Specialist in Dairy Science and Thechnology. He got his BSc and MSc in Food Science & Technology from Agricultural University of Athens and Ph.D. at University of Technology of Compiègne (FR). He has more than 30 years of experience in dairy food technology research. His scientific activities involve teaching undergraduate/postgraduate students and supervising of PhD students as main supervisor or as assistant supervisor, focused on the dairy chemistry, microbiology and dairy processing areas.

Dairy technology, including cheese technology, fermented dairy products, technological properties of Lactic Acid Bacteria their effect on cheese flavor profile, Caracteristics of Sheep and goat dairy products, aroma compounds of traditional dairy products, biomarkers-substances (terpenes, polyphenols) for the authenticity and geographical origin of dairy products,