Serafim Bakalis is Professor at the Food Science Department of the University of Copenhagen. He holds a BSc in Chemical Engineering from the NTUA, Greece and a PhD in Food Engineering from Rutgers University. He spent 10+ years at Chemical Engineering Department of the University of Birmingham as a Prof. of Formulation Engineering). During this time, he developed engineering approaches combining modelling and new experimental understand product performance and screen large formulation spaces.  His current research interests continues in developing screening tools for the food industry as well as developing and optimizing food biosolutions. This includes use of enzymes and microbial fermentation, into scalable industrial applications.