I obtained my BSc in Biology at the National and Kapodistrian University of Athens, Greece. My interest in nutrition's health aspects drove my motivation to pursue my MSc in Molecular Nutrition and Toxicology at Wageningen University. I currently do my PhD in collaboration with Food Quality Design, Food Chemistry, and Toxicology departments. My project is part of the Gerrit Grijns Initiative (GGI), and it focuses on understanding the implication of Advanced Glycation end Products (AGEs) in Neurodegenerative diseases by using in vitro cell culture models.