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## Meet the editor

Vasiliki Lagouri, BA, MSc, Ph.D., received a BA in Chemistry from Aristotle University of Thessaloniki, Greece, where she was awarded by the National Fellowships Foundation, the highest undergraduate honor. She received an MSc in Medicinal Chemistry from the Department of Pharmacy, National and Kapodistrian University of Athens, and a Ph.D. in Food Chemistry from the Aristotle University of Thessaloniki. She was awarded post-grad-

uate grants from the National Fellowships Foundation and the Mpodosakis Foundation of Greece. She has more than twenty years of research and academic experience at the Departments of Food Science and Technology, International Hellenic University of Thessaloniki, and the Departments of Chemistry and Pharmacy, National and Kapodistrian University of Athens. She has sixteen publications and twenty-four conference participations in the fields of food chemistry, medicinal chemistry, olive oil, and natural products to her credit.

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