Dr. Lambros Farmakis is an Assistant Professor in the Department of Food Science and Technology at the University of Peloponnese. He received his BA in Chemistry in 1999 and his PhD in 2003 from the University of Patras. In 2005 he specialized in Special Education at the Pedagogical Department of Special Education of the University of Thessaly. In 2019 he received an I-MBA, from Marconi International University, Miami, Florida, USA. In the years 2004 – 2008 he carried out postdoctoral studies in food safety, air pollution and the environment at the Department of Chemistry of the University of Patras. He is also a certified adult trainer by EOPPEP.

From 2005 to 2014 he taught as a Research Associate/Assistant Professor at the University of Ioannina, the University of Patras and the TEI of Peloponnese. He has worked as a researcher in several research projects funded by the EU. and/or the Greek State.

His research activities are indicatively focused on the analysis and characterization of colloidal foods and emulsions, the interactions of aromatic compounds with foods, the development of texture-modified foods, and fermentations.

He has published 18 original research papers in peer-reviewed international scientific journals and participated with oral and/or poster presentations in more than 30 international conferences. He is a reviewer in prestigious international scientific journals and a member of the Editorial Board of the Science Journal of Chemistry.

Dr. Lambros Farmakis has served as Special Advisor to the Ministry of Employment and Social Protection, Member of the Supreme Chemical Council of Greece, Secretary General of the Panhellenic Chemical Industry and Business Association, Vice-President of the Steering Committee of the Union of Greek Chemists, Member of Scientific and Organizational Committees of National and International Conferences. He has participated - upon invitation - in the evaluation of ADIP by the European Network for Quality Assurance in Higher Education (ENQA) and has been invited by the Prefect Gerhard Bauer (Gerhard Bauer) to participate in the Workshop of the Hellenic-German Assembly on Waste Management in province of Schwäbisch Hall.

- Analysis and characterization of colloidal foods

- Interactions of food colloids with aroma compounds

- Extraction and characterization of hydrocolloids from plant tissues

- Development of new products with specific functional properties for people with special dietary needs

- Isolation and characterization of wild yeasts

- Kinetic studies of yeast growth

- Applications of wild yeast strains in fermentation processes

- Stability of emulsions

- Development of emulsions with specific properties