George Dimopoulos is an Assistant Professor at the Department of Food Science and Human Nutrition of the Agricultural University of Athens since September 2026. He holds a Diploma in Chemical Engineering (2011) and a PhD (2021) from the School of Chemical Engineering of the National Technical University of Athens (NTUA). He also holds an MSc in Food Science and Technology, with a specialization in Food Engineering and Biotechnology, from ETH Zurich, Switzerland (2013).
From 2015 to 2024, he worked as a researcher at the Laboratory of Food Chemistry and Technology of the School of Chemical Engineering at NTUA. From 2024 to 2026, he worked as a postdoctoral researcher at the Institute of Food Technology of BOKU University in Vienna.
His research interests focus on food engineering and technology, with an emphasis on the design, mathematical modeling, and optimization of innovative thermal and non-thermal processes for food processing and preservation.