AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Christos Pappas

Brief Curriculum Vitae

Courses

Instrumental Chemical Analysis

Hours per week: 5
Credits: 5
The objective of the Instrumental Analysis course is to acquaint the students with the […]

Natural Products: Chemistry and Bioactivity

Course of Natural Products: Chemistry and Bioactivity is the study and deepening of students […]

Organic Chemistry

Hours per week: 5
Credits: 5
ORGANIC CHEMISTRY is the basic background course for understanding the structure and reactions of […]

General and Inorganic Chemistry

Hours per week: 5
Credits: 5
GENERAL AND INORGANIC CHEMISTRY is the basic background course for understanding the principles of […]

Research Programs

Integrated management of the problem of aflatoxins in pistachios by applying automatic mechanical sorting system and valorization of commercially unsuitable fruit

01-01-2023 - 31-12-2025
Budget: 284658.33
Funder OPEKEPE, Action 2 of the Sub-measure (16.1-16.2) of the PAA 2014-2020

Publications

Determination of saffron (Crocus sativus L.) components in crude plant extract using high-performance liquid chromatography-UV-visible photodiode-array detection-mass spectrometry

Journal of Chromatography A
Tarantilis, P.A., Tsoupras, G., Polissiou, M.
Laboratory: 

SPME-GC-MS and FTIR-ATR spectroscopic study as a tool for unifloral common greek honeys’ botanical origin identification

Applied Sciences (Switzerland)
Xagoraris, M., Revelou, P.-K., Dedegkika, S., Kanakis, C.D., Papadopoulos, G.K., Pappas, C.S., Tarantilis, P.A.
Laboratory: 

GC-MS, FTIR and Raman spectroscopic analysis of fatty acids of Pistacia vera (Greek variety “Aegina”) oils from two consecutive harvest periods and their chemometric differentiation of oils quality

Food Research International
Valasi L., Kokotou M.G., Pappas C.S.
Laboratory: 
Christos Pappas
chrispap@aua.gr
(+30)-210-5294262
12751819000
0000-0001-5303-7825

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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