EKATERINI MOSCHOPOULOU

Ekaterini Moschopoulou is an Assistant Professor in Dairy Science & Technology at the Department of Food Science and Technology, Athens University of Economics and Business (AUEB). Her primary affiliations include teaching core courses such as Dairy Technology I, Dairy Technology II, and Cheese Science, each carrying 5 credits and emphasizing both theoretical and laboratory components. Her research focuses on advancing dairy product innovation, particularly in cheese technology, whey valorization, and probiotic applications in dairy matrices.

Her work spans optimization of manufacturing processes, microbial coagulant utilization, and development of functional dairy products. Recent studies highlight her interest in reducing fat content in cheeses while maintaining texture, incorporating whey byproducts into ice cream, and enhancing probiotic stability in novel products like kaimaki ice cream. She also investigates heat treatments' impact on milk proteins and cheese ripening dynamics.

Her academic contributions are reflected in over 50 peer-reviewed articles since 2001, with a consistent focus on Greek traditional dairy products (e.g., Feta, Graviera) and emerging technologies like microfiltration and nanofiltration. While no formal awards are listed, her active publication record and course development indicate scholarly impact.

Dr. Moschopoulou collaborates with industry partners on cheese microbiology and food safety, leveraging her expertise in enzymology and dairy processing. Her lab work includes characterizing milk proteins and developing sustainable solutions for dairy waste (e.g., acid whey).