Konstantinos Petrotos, Master Degree in Chemical Engineering at the Aristotle University of Thessaloniki (Greece) and Ph.D. in Chemical Engineering, specialisation in Food Engineering & Technology (Ph.D. thesis title: The study of concentration of tomato juice by using direct osmosis membrane technology) at the same university. Nowadays, he is Professor of Food and Agricultural products processing in Bio-systems Engineering Dept. of Technological Educational Institute of Larissa-School of Agricultural Technology (Larissa, Greece) and Head of the Food and Biosystems Engineering Laboratory, Department of Biosystems Engineering of the Technological Educational Institute of Thessaly in Larissa, (Greece). K.P. is author or co-author of more than 90 scientific contributions as international peer reviewed articles in ISI journals (44 article and chapter publications; h-index = 14, Scopus database), chapters, and proceedings of National and International Conferences. Member of the Technical Chamber of Greece, Hellenic Association of Food Technologists, Greek Society of Agronomist Food Technologist, and Greek Association of Chemical Engineers, K.P. is President of the International Conference FaBE and Reviewer for international scientific journals (Journal of Membrane Science, Journal of Food Science and Engineering, Desalination etc.) as well as Editorial Board member of Journal of Food Science and Engineering and Editor in Chief of the International Journal of Food and Biosystems Engineering. His research interests are Application of Membrane Technology in Food processing and in agricultural and food wastes; Osmotic Techniques; Nano- and Micro-encapsulation of bioactive physical substances and use of them in Food and Pharmaceutical Industry; Food and Agricultural products drying technologies; Novel techniques for food preservation (high pressure processing and pulsing electric field applications).