George Botsaris first studied Food Technology at Harper Adams University and Manchester Metropolitan University followed by a Masters in Food Chain Management at the University of London – Imperial College. He obtained his PhD in Food Microbiology from the School of Biosciences of the University of Nottingham and currently is an Associate Professor in Food Technology and Microbiology at the Department of Agricultural Sciences, Biotechnology and Food Science of the Cyprus University of Technology. He has also collaborated as an external lecturer for the School of Veterinary Medicine and Science of the University of Nottingham. His present and future research perspectives cover three interrelated areas within Food Technology/Biotechnology and Food Microbiology: (i). Application of bacteriophage in food and veterinary diagnostics and in the biological control of bacterial diseases (ii). Detection and control of food borne pathogens and other important microorganisms in the food supply chain (iii). Development of novel functional foods and their shelf life evaluation. He undertakes projects in the detection, enumeration, molecular identification and characterization of food borne pathogens, microbial self-life evaluations of conventional and functional foods, the effect of different technologies in the preservation of food and the antimicrobial activity of natural products. He has been elected as a member of the Society for Applied Microbiology, the Microbiology Society, and also in the Institute of Food Science and Technology.