Dr Chrysavgi Gardeli has been an Associate Professor in Food Chemistry at the Department of Food Science and Human Nutrition (AUA). She received her M.Sc in Food Science & Technology by the Humberside University (UK) and a Ph.D. of Agricultural Sciences by Agricultural University of Athens (AUA) in 2009.

She has participated in 12 projects funded from EU, national and private organizations as member or partner, and is co-author in 41 research papers in international journals, and 41 international and national conference proceedings. Her work has been cited more than 1345 times (h-index = 18).

Her research interests focus on:

• isolation and utilization of natural metabolites in the production of functional foods,
• natural food colorants- stability and bioavailability,
• effect of thermal processing on the chemical composition and nutritional value of foods,
• protein concentrates from alternative sources and their chemical and functional properties
• microbial lipids- chemical composition and utilization,
• virgin olive oil -chemistry and quality