Theofilos Frangopoulos holds an Integrated Master's Degree (2017) from the Department of Agriculture of Aristotle University of Thessaloniki (AUTH), specialising in Food Science and Technology. He also holds a Master's degree (M.Sc.) in Food Science and Nutrition from the School of Agriculture of the Aristotle University of Thessaloniki (2020). His master's thesis focused on the study of the incorporation of functional components of the plant Trigonella Foenum-Graecum in meat-milk models with vegetable oils. Finally, he holds a doctoral degree (2024) from the Department of Food Science and Technology of the International University of Greece, and his doctoral thesis was titled "Active biodegradable food packaging based on molecularly complexed bioactive substances with starch and nanoclay." He is currently a fixed term professor (ESPA) at the Department of Agriculture of the University of Ioannina and is an academic fellow at the Departments of Dietetics and Nutrition and Food Science and Nutrition at the University of Thessaly. He participated as a researcher in the doctoral thesis research project "Active Biodegradable Starch-Based Food Packaging (StActBioFP)" of the action "Special Actions "AQUACULTURE" - "INDUSTRIAL MATERIALS" - "OPEN INNOVATION IN CULTURE" of the OP "Competitiveness, Entrepreneurship and Innovation (EPAnEK)" , NSRF 2014-2020, while he was also a trainer for official KDBM seminars (IHU, American Farm School) in the program "Seminars on Meat Processing and Meat Product Preparation." He has published 12 articles in international peer-reviewed scientific journals and one chapter, and has 72 citations. He has completed 10 reviews in international scientific journals with impact factor. He holds two (2) national patents (Hellenic Industrial Property Organisation). He has participated as a speaker (oral presentation) in 2 international scientific conferences and has 4 presentations in international and pan-Hellenic scientific conferences. He is fluent in English with a proficiency level (C2) language degree and has a good knowledge of French with a DELF A2 language degree. He has worked in several industries in the field of innovative food development.

	CV
	Scopus ID: 57226554679