Dimitra Dimitrellou, Assistant Professor in Dairy Science and Technology, holds Bachelor’s degrees in Chemistry and Food Technology, an MSc in Food Biotechnology, an MSc in Environmental Analysis, an MA in Continuing Education and Lifelong Learning, a PhD in Chemistry, and a Diploma in Oenology. Her research focuses on milk and dairy technology, including cheese, yogurt, ice cream, and fermented milk products; the development of novel dairy products with enhanced properties; probiotics and prebiotics in dairy matrices; the evaluation of traditional dairy products; and whey valorization. Her broader research interests also include bread, fermented alcoholic beverages, meat products, and the valorization of food industry by-products. She has participated and coordinated several research projects, and is the author or co-author of numerous peer-reviewed publications, book chapters, and patents. She serves as a reviewer member of the Editorial Board for a wide range of international journals in the field of Dairy Science and Food Science in general.