Mrs Trianti Myrto is a food technologist studied at Food Technology Institute of Thessaloniki, specialized in Oenology UV Oenology Institute of Bordeaux and MSc in “Quality Assurance” at Hellenic Open University of Patras. From March 2018, she is Academic fellow to the University of west Attica, teaching Food Packaging, Cereals Science and Technology, Meat Science and Technology. From 2001, she was Laboratory collaborator at the Food Technology Institute of Athens, teaching Technology & Quality Control of Cereals, Food packaging, Technology & Quality control of Fish, Technology & Quality control of Fats and Oils, Technology & Quality control of Fruits-Vegetables, Sensory evaluation of Food and Food Analysis I and Food Engineering I. Mrs Trianti, has a 10year working experience in Food Industry in different sectors (Flour Mill, Dairy and Wine Making). From 2018 , she is PhD Candidate at University of west Attica working on “Edible membranes of plant origin intended for food packaging” supervising professor, PAPADAKIS SPYRIDON (Chemical Engineer, Ph.D.). Research fields Research and development of bakery products of high nutritional value “. Scientific responsible: Professor Ioannis Tsaknis. The Program was funded by the VENETIS Company.