A Terpou received her BSc in Food Science and Technology at the Agricultural Aristotle University of Thessaloniki (2010). She also received his MSc in Food Biotechnology (2012) from University of Ulster, U.K. The above mentioned degrees were focused in fermentation technology and especially the production of cheese, wine and other fermented food products. She has presented 6 papers in international and national conferences. She is member of the Food Biotechnology Group of the Department of Chemistry that specializes on fermentation technology, fermented food production, agro-industrial waste utilization and industrial bioreactor design. Her Research interests include: microbial fermentation, fermented food products, nanobiotechnology for fermentation applications.