AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Efstathios Z. Panagou

Brief Curriculum Vitae

Dr. Efstathios Z. Panagou is Professor of Quantitative Food Microbiology at the Agricultural University of Athens. He completed his postgraduate studies at Cranfield University in the United Kingdom during the period 1990-1991, where he obtained a Master of Science degree in Postharvest Technology. In 2002, he was awarded a doctoral degree in Food Microbiology from the Department of Food Science and Technology of the Agricultural University of Athens. He worked at the National Agricultural Research Foundation (NAGREF), initially at the Directorate of International Relations, Documentation and Informatics (1994-1998) and then at the Institute of Technology of Agricultural Products as research staff (1998-2007). In April 2007, he joined the Laboratory of Food Microbiology and Biotechnology at the Department of Food Science and Technology as a Lecturer. His research interests focus on (a) the implementation of rapid and non-invasive instrumental techniques (Fourier Transform Infrared Spectroscopy, multispectral imaging, electronic nose) in food quality assessment during storage under different temperature regimes and packaging conditions in tandem with multivariate data analysis and machine learning techniques, (b) the use of mathematical models to quantify the effect of intrinsic (pH, aw, redox potential, etc.) and extrinsic (temperature, modified atmospheres, etc.) factors on the behavior (growth, survival, death) of spoilage and pathogenic microorganisms on food ecosystems, (c) the study of the population dynamics and microbial ecology of microorganisms implicated in the fermentation of plant-derived food products with main emphasis on table olives, with special focus on the isolation, characterization and use of selected microorganisms with probiotic potential as starter cultures in the fermentation process, and (d) the study of the ecophysiology of fungi on food ecosystems with main focus on mycotoxigenic fungi, especially black Aspergilli (Aspergillus section Nigri) in wine and vine products. Dr. Panagou has co-authored 130 original research papers in peer-reviewed scientific journals of the SCI with over 4500 citations (h­-index = 38) and 16 book chapters after invitation and more than . He is co-inventor of the “Probiotic Olives” patent for the production of functional table olives. Currently, he is member of the editorial board of Food Microbiology and Journal of Food Protection.

Courses

Food Microbiology

Upon successful completion of the course, the students will be able to:

Quantitative Food Microbiology

The course learning outcomes aim at:

Research Programs

Quality improvement of table olives during packaging in multi-layered pouches under modified atmospheres

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Budget: 
Operational Program Competitiveness, Entrepreneurship and Innovation, call RESEARCH – CREATE – INNOVATE (project code: […]
Efstathios Z. Panagou
stathispanagou@aua.gr
2105294739
6602277403
0000-0002-0317-1177

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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