Dr Chrysavgi Gardeli has been an Associate Professor in Food Chemistry at the Department of Food Science and Human Nutrition (AUA). She received her M.Sc in Food Science & Technology by the Humberside University (UK) and a Ph.D. of Agricultural Sciences by Agricultural University of Athens (AUA) in 2009.

She has participated in 12 projects funded from EU, national and private organizations as member or partner, and is co-author in 42 research papers in international journals, and 41 international and national conference proceedings. Her work has been cited more than 1,478 times (self citations of all authors excluded, 14/12/2025) in scientific journals listed in the Science Citation Index (h-index = 20) according to the Scopus search engine.

Her research interests focus on:

• isolation and utilization of natural metabolites in the production of functional foods,
• natural food colorants- stability and bioavailability,
• effect of thermal processing on the chemical composition and nutritional value of foods,
• protein concentrates from alternative sources and their chemical and functional properties
• microbial lipids- chemical composition and utilization,
• virgin olive oil -chemistry and quality