Panagiotis Kandylis is Associate Professor in Food Technology and Quality, holding a PhD in Chemitry, along with MSc degrees in Food Biotechnology, Environmental Analysis, Physical Sciences, and a Diploma in Oenology. His research focuses on wine and beer science, low- and no-alcohol fermented beverages, functional foods and probiotics, and food fermentation technologies, with particular emphasis on antioxidant properties, native microbial strains, and sensory evaluation. His work increasingly addresses sustainable and climate-resilient food systems, including the development of innovative fermented products, plant-based and hybrid foods, and the valorization of food by-products within a circular economy framework. He has participated in numerous research projects related to food innovation and sustainability. He serves as a reviewer and Editorial Board member for several international journals and has authored numerous peer-reviewed publications, book chapters, and patents in food and beverage science and technology.