Photis Papademas is a Lecturer at the Department of Agricultural Sciences, Biotechnology and Food Science. He has a BSc (Hons) in Chemistry and Food Science and a PhD in Dairy Science both from Reading University, UK. He has published numerous papers in scientific journals and he contributed with chapters in scientific books on dairy science and especially on cheese. He participated in conferences and seminars where he presented his research work, and he is a reviewer for the International Dairy Journal and the International Journal of Food Science and Technology. He worked for dairy companies in Cyprus as a Quality Manager and he was a business consultant and a trainer for adults on Food Safety Management Systems. His research interests are focused on the identification, characterization and the study of properties of lactic acid bacteria, the biochemical mechanisms involved in cheese ripening and the functionality of dairy products.