معرفی
Antonia Chiou serves as an Associate Professor in the Department of Nutrition and Dietetics at the Hellenic Open University, specializing in chemical analysis of dietary fats and Mediterranean food components. Her work bridges food science with nutritional health research through rigorous biochemical methodologies.
Her academic foundation includes:
- Bachelor's degree in Chemistry, National University of Athens (1994)
- Master's degree in Organic Chemistry, National University of Athens (1997)
- PhD in Chemistry, National University of Athens (2000)
Dr. Chiou's research spans Lipid Chemistry, Food Analysis, and Mediterranean Nutrition, with emphasis on synthesizing biologically active lipids, analyzing food micro/macro-components, and evaluating health-beneficial compounds in traditional Greek foods like olive oil and currants. Her investigations into phenolic compounds and vitamins underpin evidence-based nutritional guidance.
Analysis of her 2000-2017 publications reveals consistent focus on Mediterranean diet staples through food chemistry and nutritional science lenses. Key patterns include antioxidant profiling of Corinthian currants, health microconstituent migration during frying, and nutritional evaluation of Greek nuts/legumes. Her work demonstrates how traditional food processing affects bioactive compounds, directly linking chemical composition to health outcomes.
She operates from the Laboratory of Chemistry, Biochemistry and Physical Chemistry of Food (Building III, Office 6), where analytical research on food composition and quality drives her scientific contributions.
