Tania (S.M.) Valamoti was born in Thessaloniki in 1965. She studied Archaeology at the Aristotle University of Thessaloniki (B.A.) and specialised in Archaeobotany in Sheffield under the supervision of Glynis Jones (M.Sc., PhD). Since 2002 she has been teaching at the Department of Archaeology, Aristotle University of Thessaloniki. She is currently a Professor there and leader of PLANTCULT, an ERC funded, Consolidator research programme on the role of plant foods in shaping the prehistoric cuisines of Europe. She has conducted archaeobotanical research in Greece and abroad. LIRA, the Departmental Laboratory that she directs is conducting leading research in Archaeobotany in the Eastern Mediterranean and Southeastern Europe. She has published articles in various journals, authored two books and edited three volumes. She is currently finishing a book on prehistoric Greek plant foods, including recipes, thus combining her passion for cooking and Archaeology. Communicating her research to the wider public has formed an essential element of her approach, thus she has organised events where archaeological information is combined with food tasting. Her major challenge so far has been combining motherhood and family life with a career in Archaeobotany since her PhD years. http://plantcult.web.auth.gr/en/

Friedrich Longin studied agricultural biology at the University of Hohenheim with the main focus on biotechnology and plant breeding. He did his PhD about optimized maize breeding schemes in a DFG-funded sino-german research training group at the University of Hohenheim and the China Agricultural University in Beijing. After a short Post-Doc and parental leave, he joined Limagrain Europe as a maize breeding for France and Spain. Since 2010, Friedrich Longin is the head of the wheat group at the State Plant Breeding Institute of the University of Hohenheim. He did his habilitation at University of Hohenheim in 2016 and received the title "apl. Prof." in 2019. Beside his activities at Hohenheim, he gives lectures at the University of Montpellier and the German baker school Akademie des deutschen Bäckerhandwerks.

João M. Rocha holds a 5-y degree in Biological Engineering, Chemical and Food Technology specialization (UMinho), and a PhD in Food Science and Engineering (ULisbon). Currently he is researcher at Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE) from Faculty of Engineering, University of Porto (FEUP), Portugal. He has developed his research between Portugal and Finland in the fields of microbiology, molecular biology, biochemistry, chemistry, chromatography, mass spectrometry and engineering. He is the Chair, Principal Coordinator and Grant Holder Scientific Representative of the COST Action SOURDOMICS (CA18101), a networking currently with 55 countries from 5 Continents and 258 members. He is also the Secretary of the General Assembly board of National Association of Science and Technology Researchers (ANICT). His professional career as a researcher was always fulfilled with other intensive activities including as assistant professor of B.Sc. and M.Sc. in Final Projects, General Microbiology, Microbiology, Molecular Biology of the Cell (Genetics), General Chemistry I (Inorganic Chemistry) and II (Physical-Chemistry and Kinetic Physics), Toxicology, Pharmacotoxicology, Chemistry and Structure of Foods, Applied Biochemistry (Enzyme kinetics), Introduction to Industrial Processes, and General Biochemistry I.