AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Athanasios Mallouchos

Brief Curriculum Vitae

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).

Courses

Special Topics in Food Chemistry

This module aims to introduce students to special topics in Food Chemistry. In particular:

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, […]

Research Programs

A Model Smart Quality Assurance and Safety System for Fresh Poultry Products – QAPP

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Budget: 
EPAnEK 2014-2020, Operational Program Competitiveness, Entrepreneurship and Innovation, under the call RESEARCH - CREATE […]

Publications

Nutrient Composition and Fatty Acid and Protein Profiles of Selected Fish By-Products

Foods
Kandyliari, A.; Mallouchos, A.; Papandroulakis, N.; Golla, J.P.; Lam, T.T.; Sakellari, A.; Karavoltsos, S.; Vasiliou, V.; Kapsokefalou, M.

Effect of Cultivar and Geographical Origin on the Volatile Composition of Greek Monovarietal Extra Virgin Olive Oils

Chemosensors
Mikrou, T.; Litsa, M.; Papantoni, A.; Kapsokefalou, M.; Gardeli, C.; Mallouchos, A.

Gas Chromatography-Mass Spectrometry-Based Metabolite Profiling for the Assessment of Freshness in Gilthead Sea Bream (Sparus Aurata)

Foods
Mallouchos, A.; Mikrou, T.; Gardeli, C.

The Effect of Terpenoid Compounds on the Formation of Advanced Glycation Endproducts (AGEs) in Model Systems

Applied Sciences
Vlassopoulos, A.; Mikrou, T.; Papantoni, A.; Papadopoulos, G.; Kapsokefalou, M.; Mallouchos, A.; Gardeli, C.

Investigation of Anthocyanins Stability from Pomegranate Juice (Punica Granatum L. Cv Ermioni) under a Simulated Digestion Process

Medicines
Gardeli, C.; Varela, K.; Krokida, E.; Mallouchos, A.
Athanasios Mallouchos
amallouchos@aua.gr
2105294681
57218719361
0000-0003-1503-1064

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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