Zoi Papalexandratou earned her MSc in Agricultural Science and Engineering, specializing in Food Science and Technology and Oenology, from the Agricultural University of Athens in 2006.

After finishing her studies, she started her PhD at the Vrije Universiteit in Brussels, working at the Research Group of Industrial Microbiology and Food Biotechnology. She worked on a bilateral industrial research project financed by the chocolate company, Barry Callebaut N. V., dealing with the study of cocoa bean fermentation processes in different cocoa-producing regions worldwide.

Zoi joined Xoco S.A. in September 2011 as Head of Research and Development, focusing on investigations of fine cocoa bean fermentations and drying to achieve consistency and high quality of the final product.

After Ingemann Fine Cocoa's purchase of Xoco, Zoi has been the Head of Research and Development and Post-harvest Manager, with a focus on scaling up collection and post-harvest practices by establishing advanced infrastructure and detailed protocols for different fine cocoa varieties with main focus the unique flavor development in cocoa.

In parallel, she is leading research investigations in collaboration with the University of Copenhagen for a better scientific understanding of Central American fine cocoa bean fermentations.