Mrs Paschalitsa Tryfinopoulou, graduate of the Agricultural University of Athens, acquired a PhD in Agricultural Sciences, and is a member of the Laboratory Teaching Staff in the Laboratory of Food Microbiology and Biotechnology, in the research field of "Food Microbiology".
She is teaching the laboratory exercises of the courses Food Microbiology and Quantitative Food Microbiology and participates in the preparation of degree studies at both under and post graduate level. As well as co-teaching the interdisciplinary course Safety and Quality of Animal Origin Products.
She is involved in more than 20 research projects and her research interests include: (a) microbial ecology and the interaction of microorganisms, (b) identification of microorganisms and the study of their metabolic products, (c) application of rapid techniques in study of microbial ecosystems, d) molecular techniques applied to microorganisms and food ecosystems. Her authorship is described in Scopus ID 6505921484.
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.