Dr. Athanasios Mallouchos obtained his diploma in Chemistry in 1997 from the University of Athens (Greece), his M.Sc. in 1999 and his Ph.D. in 2003 from the Department of Chemistry, University of Patras (Greece). In 2004, he worked as post-doctoral researcher at the Department of Food Science and Technology of the Agricultural University of Athens (AUA). During 2004-2014, he worked in the private and public sector as a chemist. In 2014, he joined the AUA as a full-time lecturer and currently he is assistant professor in Food Analysis.

His research interests focus on: (a) the determination of volatile compounds for the assessment of food quality, spoilage and adulteration, (b) food metabolomics, (c) isolation and determination of antioxidant compounds (phenolics) from aromatic-pharmaceutical plants and plant-derived foods, (d) microbial and food lipid analysis. (e) chemical investigation and exploitation of by-products of the food industry as a source of high-value compounds (antioxidants, colorants), (f) chemical analysis of fermented food products (wine, beer, table olives, etc).

He has participated in 13 funded research projects, and is co-author in 63 research papers in international journals, 4 book chapters and 29 international conference proceedings. His work has been cited more than 1973 times (h-index = 24).