Spiros Paramithiotis received his PhD degree in Food Microbiology from the Agricultural University of Athens, in 2002. In 2003, he joined the Agricultural University of Athens, Department of Food Science and Human Nutrition, Laboratory of Food Quality Control and Hygiene where he works today. His research interests lie mainly in the field of food fermentation, with particular emphasis on microbial taxonomy, metabolism, physiology, symbiotic patterns and the underlying molecular mechanisms. He has co-authored more than 200 publications in peer-reviewed journals, book chapters, and conference proceedings and has received more than 1000 citations.

Jayanta K Patra, MSc PhD (Life Sciences), PDF (Biotechnology), is working as Assistant Professor at Dongguk University, Goyang-si, Republic of Korea. He has twelve years of research and teaching experience in the field of food, pharmacological and nano biotechnology. To his credit, he has published around 100 papers in various national and international peer-reviewed journals and around twenty book chapters in different edited books. Dr. Patra has also authored five books in various publications like STUDIUM Press (India); STUDIUM Press LLC USA; Springer Nature, Singapore; and Apple Academic Press, Inc., Canada, CRC Press.

Advances in the field of molecular biology, methodological approach, and equipment have provided sophisticated tools that allowed the intensive study of food microbial communities from a molecular perspective.

1. Food molecular microbiology: An overview. 2. Molecular tools for food micro-ecosystems assessment. 3. Molecular tools for evolution and taxonomy assessment. 4. Tools and techniques for recovery, detection, and inactivation of foodborne viruses. 5. Bioinformatics in food microbiology. 6. Advanced 'Omics approaches applied to microbial food safety and quality: from ecosystems to the emerging foodborne pathogen Campylobacter. 7. Genomics and proteomics features of Listeria monocytogenes 8. The structural and functional analysis of Escherichia coli genome. 9. Stress responses of LAB. 10. Stress response in yeasts used for food production. 11. Genomic insights into gram-negative food spoilers. 12. Applications of nanotechnology in food and agriculture.