Assistant Professor of Food Quality Control
Konstantinos Papadimitriou holds a BSc/MSc in Food Science and Technology from the Agricultural University of Athens (1998), followed by an MSc in Genetic Manipulation and Molecular Biology from the University of Sussex (2000). He was awarded a PhD in Food Microbiology with distinction from the Agricultural University of Athens in 2006.
His research interests include emerging trends in food quality control, food microbiology, dairy microbiology, the physiology, genetics and genomics of lactic acid bacteria, the molecular physiology of foodborne pathogens, microbial ecology of fermented and spoiled foods, single-cell microbiology, plasmid biology, applied bioinformatics, and probiotics research.
Since 2022, Konstantinos is an Assistant Professor of Food Quality Control at AUA. He has published 90 peer-reviewed articles, and has co-edited the books “The Stress Physiology of Lactic Acid Bacteria” (Springer, over 65,000 chapter downloads) and “Non-Bovine Milk and Milk Products” (Elsevier). He has also contributed over 140 abstracts to scientific conferences and authored 12 book chapters.
He serves as Editor for BMC Genomics, Associate Editor for Frontiers in Microbiology and Heliyon, Academic Editor for PLOS ONE, and Section Editor for FOODS. He is also a member of the editorial boards of 10 journals, including Applied and Environmental Microbiology (ASM), Microbial Biotechnology, International Dairy Journal, and Journal of Food Protection. He currently supervises 4 PhD students and 3 post-doctoral researchers and has participated in multiple European and national research projects.
Prof. E . H . Drosinos graduated from the Agricultural University of Athens and received his Ph.D. degree from Bath University (UK). He is Professor and teaches Food Safety and Quality Management Systems. His research activities focus on the assurance and control of the microbiological quality and hygiene of edible material. He is also working on the design and implementation of HACCP systems as well as quality management of the ISO 9000 series, focusing on matters such as the growth and development of pathogenic and spoilage microorganisms in foodstuff and agricultural products.