Dr Dougkas graduated from the Aristotle University of Thessaloniki, Greece with a four-year B.Sc. degree in chemistry with specialization in biochemistry and food chemistry. He continued his studies and received a M.Sc. in food science and nutrition and a Ph.D. in nutrition, within the Nutritional Research Group at University of Reading, UK. His Ph.D. work focused on the associations between consumption of dairy products and the risk of obesity. In 2011, he got a Post-Doctoral Research Fellowship at Food for Health Science Centre, Lund University, Sweden. Since September 2016, he is a Research Group Leader in Nutrition and Eating behaviour at the Institute Paul Bocuse Research Centre, Lyon, France. His research interests are within the area of appetite and energy intake regulation looking at a nutrient level, eating patterns towards obesity prevention and sustainable diets. Further interests include examining food preferences and alterations in cancer and bariatric surgery patients considering the context of eating. He is a member of the Nutrition Society, American Society for Nutrition and the Association for the Study of Obesity and alumni of the European Nutrition Leadership Platform.