Photis Papademas is an Associate Professor of Dairy Science and Technology in the Department of Agricultural Sciences, Biotechnology, and Food Science at the Cyprus University of Technology. He graduated from Reading University, UK, with a BSc (Hons) in Chemistry and Food Science and a PhD in Dairy Science. Before entering academia, he was employed as a Quality Control Manager in the dairy industry in Cyprus. Since 2010, he has led the Dairy Science and Technology Research group, which is focused on the study of technology and quality (organoleptic) characteristics and the authenticity of milk and dairy products. He has an active research agenda and has published numerous papers in scientific journals and contributed chapters to the scientific literature/encyclopedias on dairy science, especially on cheese. Additionally, he is the co-editor of the book “Global Cheesemaking Technology: Cheese Quality and Characteristics”, published by Wiley. He is a member of the National (Cyprus) Dairy Committee and an active member of the Standing Committee on Dairy Science Technology of the International Dairy Federation.
