Chrysavgi Gardeli

Chrysavgi Gardeli is an Assistant Professor in Food Chemistry at the Department of Food Science and Human Nutrition at Agricultural University of Athens (AUA) since 2018. She holds an M.Sc. from the University of Humberside (UK) and a Ph.D. in Agricultural Sciences from AUA (2009). Her research focuses on natural metabolites in functional foods, food colorants stability, thermal processing effects, protein concentrates from alternative sources, microbial lipids, and virgin olive oil chemistry.

• Education:
• M.Sc. Food Science & Technology, University of Humberside UK
• Ph.D. Agricultural Sciences, Agricultural University of Athens

She has participated in 12 projects funded by EU/national/private entities, co-authored 34 journal papers, and 38 conference proceedings (total citations 1,235, h-index 17). Key projects include 'Glycerol2PUFA' and olive oil quality studies under the 'Olive Roads' initiative. Teaches courses like 'Special Topics in Food Chemistry' and 'Food Analysis Methods'.

Lab affiliation: Chemistry & Analysis Laboratory. Active in areas such as GC-MS metabolite profiling, AGE inhibition via terpenoids, and anthocyanin stability in digestion models.