Marina Papadelli is a Professor at the Department of Food Science and Technology of the University of the Peloponnese, in the field of “Microbiology of Food Industry Products and Byproducts”. She has a degree in Agriculture Science from the Department of Food Science and Technology of the Agricultural University of Athens and a PhD in Agricultural Sciences from the Department of Agricultural Biotechnology of the Agricultural University of Athens. She has participated as a researcher in research projects, initially in the field of Environmental Microbiology and then in the field of Fermented Food Microbiology and Molecular Food Microbiology. In 2003, she was elected as a Lecturer in "Food Microbiology" at the Department of Agricultural Products Technology of the TEI of Kalamata, in 2010 she became an Assistant Professor in "Microbiology of Food Industries Products and Byproducts" at the Department of Food Technology of the TEI of Kalamata and in 2015 Associate Professor in the same Department. Since 2019, she has been a faculty member at the Department of Food Science and Technology of the University of the Peloponnese. She teaches at the undergraduate level the courses of General Microbiology, Food Microbiology I and II, Cell Biology, Molecular and Cellular Biology. At postgraduate level, she teaches at the Master’s Degree Programme "Technology and Quality of Table Olives & Olive Oil" of her Department, the course “Modern Table Olive Production Technology”.

Her main research interests are the application of lactic acid bacteria in the technology of fermented foods of animal and vegetable origin, as well as the study of their properties at the genes level. Additionally, the production of antimicrobial substances by lactic acid bacteria and the study of the phenomenon at the gene level.