Ms. V. Evageliou was born in Lamia. She studied Chemistry at the University of Athens and then, with a scholarship from the “Behaviour of Biopolymer Mixtures in Structuring Food Products” program, she 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 of the Agricultural University of Athens (AUA) as a Lecturer (2006-2012), Assistant Professor (2012-2018) Associate Professor (2018-2025) and currently as Professor (2025-….) in the field of Food Physical Chemistry.
Her scientific/research interests mainly include the study of the physicochemical properties of foods, the study of the functional properties of food biopolymers (proteins and polysaccharides), the applications of biopolymers in foods (e.g. encapsulation of bioactive components, retention of flavor components, etc.) as well as the study of gels, emulsions, edible films and coatings.
She has served as a reviewer in many international scientific journals and as a member of the organizing committees of international and Greek scientific conferences. She is also a member of the Editorial board of the scientific journal Polysaccharides (MDPI). At the same time, she has participated in research programs at Cranfield University (U.K.), at University College Cork (Ireland) as well as in 11 research (national and international) programs at AUA. She has 47 publications in reputable international scientific journals, 9 chapters in conference proceedings, 2 chapters in books and a significant number of presentations at national and international conferences. Her research work presents >1300 references in international journals and books (h index=21).
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 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
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 associate 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 70 research papers in international journals, 4 book chapters and 29 international conference proceedings. His work has been cited more than 2990 times (h-index = 30).