Marina Georgalaki is a member of the teaching and research associates stuff in the Laboratory of Dairy Research of the Agricultural University of Athens. She has graduated from the Department of Food Science and Human Nutrition of the Agricultural University of Athens and has a MSc Degree of Applied Food Microbiology from the Universities of Caen, Brest and Rennes, France. Her PhD Thesis was elaborated in the Institute of Biological Research and Biotechnology of the National Hellenic Research Foundation. She has obtained a Scholarship for Post-Doc Research from the State Scholarships Foundation of Greece (Ι.Κ.Υ.) and two patents as a member of a scientific team. She has co-authored 43 publications including 41 in refereed journals and has participated in 60 International and 40 Greek Conferences. She is an active reviewer in peer-review scientific journals. Her research interests include isolation, physiology, metabolism, probiotic properties, antimicrobial peptide production and technological performance of lactic acid bacteria, as well as biochemical and bioactive properties of olives and olive oil. She has been scientifically involved in several National and European projects. She speaks English, French and Korean at an elementary level.