AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Aikaterini Kandyliari

Brief Curriculum Vitae

Dr Aikaterini Kandyliari is a member of the Laboratory Teaching Staff of Food Chemistry and Human Nutrition of the Department of Food Science and Human Nutrition in Agricultural University of Athens. She obtained her bachelor’s degree in Chemistry at National and Kapodistrian University of Athens (2009) and her PhD in Food Chemistry in Agricultural University of Athens (2019). Since 2015 she has worked in several national and international research projects implemented by Agricultural University of Athens (2015-today), National and Kapodistrian University of Athens (2016-2018), Yale University (2018-2019), Prolepsis Institute (2019-2022) and University of Aegean (2020-today).

Her research interests focus on the

  • Nutritional content of foods and food by-products,
  • Bioavailability and bioactivity of food ingredients in vitro and in vivo,
  • Nutritional value of plant and animal derived by-products,
  • Utilization of by-products to produce innovative functional foods.

She is the co-author of 11 research papers in peer reviewed journals and 17 international conference proceedings.

Courses

Functional Foods and Nutrition

Hours per week: 3
Credits: 3
The course ‘Functional Foods and Nutrition” is a course of special interest in the […]

Methods of Food Analysis

Course objectiveIntroduction to basic analytical techniques widely used to determine the quality, authenticity, nutritional […]

Food Chemistry

This module aims to provide students with knowledge of important chemical components of foods, […]

Food Physical Chemistry

This course is a basic course in the field of Food Physical Chemistry. Its […]
Aikaterini Kandyliari
kkandyliari@aua.gr
2105294969
57191169282
0000-0002-0883-7409

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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