Golfo Moatsou

Dr. Golfo Moatsou is a Professor in Dairy Science at the Agricultural University of Athens, affiliated with the Department of Food Science and Technology. Her primary expertise focuses on dairy composition, cheese science, and innovative dairy product development.

She holds a PhD in Dairy Technology and a Diploma in Food Science & Technology from the same institution. Her research spans milk biochemistry, enzymology, and advanced processing techniques, with a particular emphasis on non-bovine milks (sheep, goat).

Key research areas include:
- Cheese ripening mechanisms and intervention strategies
- Utilization of dairy byproducts (whey, buttermilk)
- Functional properties of milk proteins
- Authenticity analysis of dairy products
- Sustainable dairy product development

Dr. Moatsou has published 75+ journal articles and 39 conference papers, achieving over 1,000 citations (h-index 21). She has led 5 major research projects as Principal Investigator and contributed to 11 others. Her work has been disseminated through 6 Special Issues as Guest Editor and over 220 peer reviews.

She currently serves on the Editorial Board of 5 SCI journals in dairy and food science. Teaching responsibilities include core courses in Dairy Science (5 credits) and Cheese Science & Technology (5 credits), emphasizing theoretical foundations and laboratory practice.

Her lab focuses on dairy innovation, with active projects in:
- Reduced-fat cheese development
- Whey protein hydrolysates
- High-pressure processing applications
- Microbial culture optimization