AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Golfo Moatsou

Brief Curriculum Vitae

Professor in Dairy Science
Education: PhD in Dairy Technology, Agricultural University of Athens, Diploma in Agricultural Science (Specialization in Food Science & Technology), Agricultural University of Athens

Research and Teaching expertise:
Composition, properties and biochemistry of different kinds of raw milk and dairy products made there from. Caseins and whey proteins. Dairy technology; effect of processing on the characteristics of milk and dairy products. Endogenous enzymes and milk treatments. Cheese science and technology; interventions, physicochemical and biochemical aspects, factors and course of ripening. Analysis of milk and dairy products; authenticity. Various whey types and by products resulting from dairy processing. Development of dairy products; circular products; improvement of nutritional and functional properties.
Synopsis of publications: 75 international Journals and Books, 3 national Journals, 39 Announcements in international Conferences, 11 in national Conferences, 14 in national scientific events.
Citations: >1000, h-index: 21 and i10: 38 [self-citations of all authors are excluded]
Research Projects: 5 as Principal Investigator and 11 as member of the Research Team
Other indicative scientific activities:
Member of Editorial Board of 5 SCI Journals in the field of Dairy and Food Science
Reviewer of >220 manuscripts submitted to 27 SCI Journals.
Guest Editor of 6 Special Issues in Dairy Science and Technology.

Courses

Dairy Science

The course Dairy Science is a basic prerequisite for the courses Dairy Technology I […]

Dairy Technology ΙΙ – Cheese Science

The objective of the lesson is the integrated presentation of cheese science and technology.At […]

Research Programs

Study of the properties of buttermilk from sheep dairy cream as a first step for its exploitation

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Budget: 
Code: MIS 5048555, Greek Department of Economy and Development, ΕSPΑ 2014-2020 “Support for researchers […]

Publications

Influence of salting and ripening conditions on the characteristics of a reduced-fat, semi-hard, sheep milk cheese

Foods, 12 (24), 4501. https://10.3390/foods12244501
Sakkas, Lambros, Ekaterini Moschopoulou, Golfo Moatsou
Laboratory: 

Heat treatment of goat milk

International Dairy Journal
Moatsou G.
Laboratory: 

Use of sweet sheep buttermilk in the manufacture of reduced-fat sheep milk cheese

International Dairy Journal
Sakkas L., Alatini, E. and Moatsou G.
Laboratory: 
Golfo Moatsou
mg@aua.gr
00302105294630
6602591451
0000-0001-5803-0809

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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