Dr. V. Evageliou studied Chemistry at the University of Athens and then obtained her Ph.D. degree from Cranfield University, UK. From 2002-2006 she taught at the University of Thessaly (Veterinary Department) and the Technological Institute of Lamia (Departments of Nursing and Physical Therapy). Since 2006, she is a member of the Department of Food Science and Human Nutrition initially as a Lecturer (2006-2012), an Assistant Professor (2012-2018) and currently as Associate Professor (2018-...) in the field of Food Physical Chemistry.
Her scientific interests include the following: Physicochemical and functional properties of food; Study of biopolymer (hydrocolloids) solutions and gels using rheology, D.S.C. etc.; Development of new functional products e.g. with reduced sucrose; Retention/ encapsulation of aroma compounds by biopolymer systems; Biopolymer food applications (e.g. drying of aromatic plants, antioxidant activity of food etc.); Gels; Emulsions; Edible films and coatings; Encapsulation
Dr Aikaterini Kandyliari is a member of the Laboratory Teaching Staff of Food Chemistry and Human Nutrition of the Department of Food Science and Human Nutrition in Agricultural University of Athens. She obtained her bachelor’s degree in Chemistry at National and Kapodistrian University of Athens (2009) and her PhD in Food Chemistry in Agricultural University of Athens (2019). Since 2015 she has worked in several national and international research projects implemented by Agricultural University of Athens (2015-today), National and Kapodistrian University of Athens (2016-2018), Yale University (2018-2019), Prolepsis Institute (2019-2022) and University of Aegean (2020-today).
Her research interests focus on the
- Nutritional content of foods and food by-products,
- Bioavailability and bioactivity of food ingredients in vitro and in vivo,
- Nutritional value of plant and animal derived by-products,
- Utilization of by-products to produce innovative functional foods.
She is the co-author of 11 research papers in peer reviewed journals and 17 international conference proceedings.
Dr Chrysavgi Gardeli has been an Assistant Professor in Food Chemistry at the Department of Food Science and Human Nutrition (AUA) since 2018. 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 34 research papers in international journals, and 38 international and national conference proceedings. Her work has been cited more than 1235 times (h-index = 17).
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
Dr. Athanasios Mallouchos obtained his diploma in Chemistry in 1997 from the University of Athens (Greece), his M.Sc. in 1999 and his Ph.D. in 2003 from the Department of Chemistry, University of Patras (Greece). In 2004, he worked as post-doctoral researcher at the Department of Food Science and Technology of the Agricultural University of Athens (AUA). During 2004-2014, he worked in the private and public sector as a chemist. In 2014, he joined the AUA as a full-time lecturer and currently he is assistant professor in Food Analysis.
His research interests focus on: (a) the determination of volatile compounds for the assessment of food quality, spoilage and adulteration, (b) food metabolomics, (c) isolation and determination of antioxidant compounds (phenolics) from aromatic-pharmaceutical plants and plant-derived foods, (d) microbial and food lipid analysis. (e) chemical investigation and exploitation of by-products of the food industry as a source of high-value compounds (antioxidants, colorants), (f) chemical analysis of fermented food products (wine, beer, table olives, etc).
He has participated in 13 funded research projects, and is co-author in 63 research papers in international journals, 4 book chapters and 29 international conference proceedings. His work has been cited more than 1973 times (h-index = 24).