Christos Soukoulis holds a diploma (equivalent to MSc studies) in Chemical Engineering (2004) and a PhD degree in Food Science and Technology (2009), both awarded by the School of Chemical Engineering of the National Technical University of Athens (Greece). On completion of his PhD studies, he was employed as a postdoctoral researcher (2009-2012) at the Foundation Edmund Mach (Italy), where he investigated the impact of genetic, structural, textural and processing parameters on the in-vitro and in-vivo release of flavour volatile organic compounds of agro-industrial products, i.e., apple, dairy and meat products. In 2012 was appointed as Research Fellow at the University of Nottingham (Division of Food Sciences), where he conducted research on the development and characterisation of soft matter functionalised with living probiotic cells. As of August 2013, he has been employed as a Research Scientist at Environmental Research and Innovation (ERIN) Department of the Luxembourg Institute of Science and Technology (LIST). His research interests reside in the extraction, isolation and functionalisation of macromolecules (e.g., polysaccharides, prebiotics, proteins) from agrifood side streams or underutilised food sources via soft-processing aids aiming at the development of innovative added-value food/nutraceutical product concepts. Soft matter assisted approaches (e.g. dry particulates, nano-emulsions, Pickering emulsions, hydrogels, cryo-structurates, aerogels etc.) so as to achieve bespoke technological and biological functionalities (e.g., structural, physical and chemical stability, controlled or sustained release properties, enhanced bioavailability, customised orosensory modalities etc.) are among his research priorities. Hitherto, he has participated in several research projects supported by public and private funds on National and European level. He has co-authored numerous scientific papers published in peer-reviewed journals and conferences, and he has provided service for academia on the long-termed basis.