Brief Curriculum Vitae

Courses

Instrumental Chemical Analysis

Hours per week: 5

Credits: 5

Background Skills

Laboratory's Theory's

The objective of the Instrumental Analysis course is to acquaint the students with the […]

Natural Products: Chemistry and Bioactivity

Hours per week: 5

Credits: 5

Gen. Knowledge Scientific area Skills

Laboratory's Theory's

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

Organic Chemistry

Hours per week: 5

Credits: 5

Background

Laboratory's Theory's

ORGANIC CHEMISTRY is the basic background course for understanding the structure and reactions of […]

General and Inorganic Chemistry

Hours per week: 5

Credits: 5

Background

Laboratory's Theory's

GENERAL AND INORGANIC CHEMISTRY is the basic background course for understanding the principles of […]

Research Programs

The roads of vineyards. Sub-project II: Chemical-organoleptic characterization of grape varieties-biosynthetic pathways-winemaking

-

Budget:

National funding, 2019-2021

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

Development of innovative "tools" to determine the authenticity of high value-added Greek export products (Honey & Olive Oil) using a combination of modern analytical techniques. Professional’s and consumer’s awareness (QuaAuthentic)

-

Budget:

Project code: Τ1ΕΔΚ-05678, European Regional Development Fund of the European Union and Greek national […]

The foremost flagship initiative: “Olive Roads”. Subproject 3: “Quality and authenticity of final olive and olive oil products and health claims - Improvement of final products

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Budget:

Greek national funds through the Public Investments Program of General Secretariat for Research & […]

Publications

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

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

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

Christos Pappas

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.

+30210 529 4664

ett@aua.gr

Iera Odos 75, Athens 11855

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Christos Pappas

Brief Curriculum Vitae

Courses

Instrumental Chemical Analysis

Natural Products: Chemistry and Bioactivity

Organic Chemistry

General and Inorganic Chemistry

Research Programs

The roads of vineyards. Sub-project II: Chemical-organoleptic characterization of grape varieties-biosynthetic pathways-winemaking

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

Development of innovative "tools" to determine the authenticity of high value-added Greek export products (Honey & Olive Oil) using a combination of modern analytical techniques. Professional’s and consumer’s awareness (QuaAuthentic)

The foremost flagship initiative: “Olive Roads”. Subproject 3: “Quality and authenticity of final olive and olive oil products and health claims - Improvement of final products

Publications

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

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

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

NEWSLETTER

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