Dr. Spyridon Grigorakis was born in 1976 in Chania, Crete. He studied at the Chemistry department of the University of Ioannina (Greece) from where he graduated in 2002, later he obtained his M.Sc. degree in Food Science from the same department, studying the effect of packaging material on the quality characteristics of wine. In 2014, he completed the M.Sc. program of the Food Quality and Chemistry of Natural Products department at the Mediterranean Agronomic Institute of Chania (MAICh) where he investigated the recovery of polyphenols from olive leaves utilizing glycerol-water mixtures. Since then, he is employed in the department where he participated in numerous projects and authored/co-authored more than 40 scientific papers. In 2020, he received his Ph.D. in Food Science and Nutrition from the University of the Aegean where he studied the extraction of phenolic compounds from the medicinal plant Salvia fruticosa using green solvents. His research interests include; efficient and green extraction of bioactive compounds from plants and agro-industrial wastes, utilization of plant-based biomolecules in the food industry, and development of analytical methods for foods.