Athanasia Goula is an Associate Professor in Design and Optimization of Food Processing in the Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki. She received her bachelor’s (1996) and Ph.D. (2005) degrees from the Department of Chemical Engineering, School of Engineering, Aristotle University of Thessaloniki and her M.Sc. (2006) degree in Quality Management from the Hellenic Open University. She has worked as chemical engineer in an industry of canned vegetables and salads (1997-1998), as post doctoral fellow in the Department of Chemistry of the Aristotle University of Thessaloniki (2005-2007), as Research Associate in the Laboratory of Food Process Engineering at the Department of Chemical Engineering of the Aristotle University of Thessaloniki (2007-2010) and as a Lecturer in the Department of Quality Control and Trade of Agricultural Products of the Technological Institute of West Macedonia and in the Department of Food Technology of the Technological Institute of Larissa (2005-2009). She took a Lecturer position in the Department of Food Science and Technology of the Aristotle University of Thessaloniki in 2010 and she was promoted to Assistant Professor in 2015 and to Associate Professor in 2019. Her research interests include the design of drying processes, the modeling of food processing using Computational Fluid Dynamics (CFD) codes, the development of pilot scale processing equipment, the management and valorization of food waste, and the modelling of nutrient destruction during drying and thermal processing. She is the author/co-author of 61 peer-reviewed publications (SCI journals), 8 book chapters, and more than 80 contributions to national and international conferences with more than 3500 citations (h-index = 30).