Yorgos Kotseridis received his Diploma in Food Science/School of Agriculture from the Aristotle University of Thessaloniki and then he moved to France for post-graduate studies in Enology. He received his D.E.A. and PhD degree in Enology/Viticulture from the University of Bordeaux, Faculty of Enology, in 1995 and 1999 respectively. He initiated his career as a free lancer enologist in Greece, collaborating with various wineries and in 2003 he joined Food Science Department as a Lecturer of Enology and then as an Assistant Professor. He is teaching Enology to the undergraduate students and Wine Technology and Sensory Analysis for the MSc of Viticulture and Enology. Many of his research interests are dealing with viticultural trials and wine technology their impact on wine flavor. He has co-authored more than 50 scientific publications and presented around 50 presentations in various international confereces. He worked for two years in Cool Climate Oenology and Viticulture Institute at Brock University Ontario Canada (from 2011-2013). He has received industrial funding by private companies for field evaluation trials and mainly varieties adaptation to various locations allover Greece and Ontario as also state funding on many topics but mainly dealing with the improvement of wine quality. He is actually the director of the Laboratory of Enology of the Department of Food Science and Human Nutrition, the first University laboratory of Greece. Besides he is an associate editor of the scientific journal Oenos one.