Apostolos Pappas, Ph.D., earned his Diploma in Chemistry from the Aristotelian University of Thessaloniki in Greece. He continued his studies in the United States and earned a masters degree in Food Science and Nutrition and his doctorate in Biochemistry from Rutgers University Food Science Department. A professional member of the Institute of Food Technology, he has received numerous awards and distinctions, including a Fulbright scholarship for his graduate studies. He started his professional career as a research biochemist in the Skin Research Center of Johnson & Johnson and later served as a group leader at Munich Biotech where he worked on cancer research. Thereafter he returned to Johnson & Johnson, where he currently is a Principal Scientist focusing on lipid metabolism research. He has authored 12 scientific publications, 5 patents and 1 book.