The Aristotle University of Thessaloniki (AUTH), the largest university in Greece, is renowned for international research excellence and innovation across the European Research Area. The School of Chemistry, part of the Faculty of Sciences, houses the Food & Flavor Research Lab within the Laboratory of Food Chemistry & Technology. The group has long experience in research and innovation activities, focusing on Food Chemistry and Technology in both fundamental as well as applied research. It offers expertise in food physical chemistry and volatiles determination, with a focus on the sustainable transformation of Mediterranean raw materials. The lab specializes in the extraction and techno-functional characterization (emulsions, gels, foams, edible films) of proteins and hydrocolloids from both conventional and alternative sources, including pulses, nuts, seeds, insects, snails, and microalgae. Its research work also covers the entire development chain, from aroma profiling and encapsulation to advanced techniques like 3D food printing and in-vitro digestion protocols. Committed to circular economy principles, the team specializes in the valorization of agrifood waste streams (e.g., olive, hemp, and other by-products) to create “eco-friendly” packaging and high-added-value bakery, meat, and dairy alternatives. This technological approach is also integrated with sensory and consumer behavior studies, alongside safety testing (e.g., shelf-life stability).