جست‌وجوی استاد و پژوهشگر

• Food Chemistry
• Food Safety
• Sustainable Food Technologies
• +۴ مورد دیگر

Vasilis Valdramidis is an Associate Professor of Food Chemistry at the Department of Chemistry, National and Kapodistrian University of Athens. His research focuses on food safety, sustainable technologies, and the impact of climate change on microbial dynamics in food systems. Affiliation: Department of Chemistry, National and Kapodistrian University of Athens Research Areas: Food chemistry, microbial inactivation, predictive modeling, climate change adaptation Valdramidis utilizes advanced technologies like high-power ultrasound, hydrodynamic cavitation, and cold atmospheric plasma to enhance food preservation while minimizing environmental impact. His work addresses critical challenges in microbial safety, including pathogen adaptation mechanisms and stress response. Recent publications highlight his leadership in quantitative microbial risk assessment (Q4MRA), life cycle analysis of non-thermal technologies, and climate change interactions with dairy safety. He explores astaxanthin stability in food matrices and ultrasonic decontamination efficacy. Key trends in his research include: (1) Non-thermal processing for food safety, (2) Climate change-induced microbial risks, (3) Data-driven modeling for spoilage prediction, and (4) Sustainable innovation in dairy and seafood preservation.

• Virology
• Herpes Simplex Virus (HSV-1 and HSV-2)
• Human Herpesvirus 6 (HHV-6)
• +۷ مورد دیگر

Minas Arsenakis is a Professor at the Department of Biology, Aristotle University of Thessaloniki (AUTH), Greece. With a career spanning over four decades, he has made significant contributions to the fields of virology, molecular biology, and infectious diseases. His research has focused extensively on herpesviruses, particularly herpes simplex virus types 1 and 2 (HSV-1 and HSV-2), human herpesvirus 6 (HHV-6), and Epstein-Barr virus (EBV). He has also explored the development of viral vectors for gene therapy, antiviral compounds, and microbial resistance mechanisms. His work has been published in numerous high-impact journals, covering a wide range of topics from viral glycoprotein function and gene regulation to antimicrobial resistance and cyanobacterial bioactivity. Notable areas of investigation include: Regulation of HSV gene expression by the α4 regulatory protein. Construction of recombinant HSV vectors for foreign gene expression. Antiviral activity of natural compounds like isoborneol and essential oils. Prevalence of resistance genes in oral and environmental microbiota. Development of diagnostic assays for viral infections and autoimmune diseases. Studies on cyanobacteria and their bioactive metabolites. Professor Arsenakis has collaborated extensively with national and international research groups, contributing to the advancement of virology and molecular medicine. His research has implications for vaccine development, antiviral therapy, and public health surveillance.

• Environmental Engineering
• Water Treatment
• Photocatalysis
• +۴ مورد دیگر

Venieri Danae is a Professor at the School of Chemical and Environmental Engineering at the Technical University of Crete, where she also serves as Vice Rector. Her research focuses on environmental engineering, particularly in water treatment technologies, photocatalysis, and bioremediation. She explores innovative solutions for wastewater disinfection, antibiotic resistance mitigation, and the application of nanotechnology in environmental systems. Her work bridges historical medicinal practices with modern science, examining the antibacterial properties of ancient clays and pigments. Her research spans advanced oxidation processes for viral and bacterial inactivation, the development of eco-friendly materials (e.g., biochar, photocatalysts), and the study of microbial communities in polluted environments. She has contributed to understanding the role of aqueous matrices in water disinfection and the ecological impacts of emerging contaminants. Her projects often emphasize sustainability, including the use of waste-derived materials and renewable energy-driven technologies. Dr. Danae has organized significant academic events like the 8th European Bioremediation Conference (EBC-VIII) and collaborates on interdisciplinary initiatives addressing public health and environmental challenges. Her work is published in high-impact journals, reflecting her expertise in chemical technology, environmental biotechnology, and material science.

Stamatina Kallithrakaمشاهده پروفایل

استاد

• Wine Chemistry
• Polyphenolic Compounds
• Antioxidant Activity
• +۳ مورد دیگر

Stamatina Kallithraka is a Professor of Oenology at the Agricultural University of Athens (Department of Food Science and Technology). She holds a PhD in Wine Chemistry from the University of Surrey (UK) and has held roles including Head of Postgraduate Food Quality Management at MAICH (1998–2001) and Assistant Professor at AUA (2012–2017). Her research focuses on wine chemistry, polyphenolic compounds, antioxidant activity, and sensory characteristics, supported by competitive grants like the OENOVATION program (2018–2022). Education: PhD in Wine Chemistry – University of Surrey, UK MSc in Food Science – University of Reading, UK BSc in Chemistry – Aristotle University of Thessaloniki (AUTH) Research Interests: Chemical composition of wines, polyphenol analysis, antioxidant activity, wine quality enhancement, and traditional winemaking techniques (e.g., orange wine production). Her work addresses challenges like browning prevention, SO₂ reduction, and sustainable practices. Grants & Projects: Principal investigator for the OENOVATION initiative aiming to utilize native microbial flora for high-quality wine production. Collaborations span antioxidant fortification, yeast strain optimization, and phenolic extraction from grape pomace. Labs/Teams: Leads the Oenology & Alcoholic Drinks laboratory at AUA, focusing on applied research in winemaking technology and wine quality assurance.

Danae Venieriمشاهده پروفایل

استاد

• Environmental Microbiology
• Water Quality Assessment
• Antibiotic Resistance
• +۵ مورد دیگر

Professor Danae Venieri holds a dual role as Professor of Environmental Microbiology at the Technical University of Crete (TUC) and Vice Rector of Finance and Development. She leads the Environmental Microbiology Laboratory within the Department of Environmental Engineering, focusing on microbiological water quality assessment, antibiotic resistance mechanisms, and advanced disinfection technologies. Education: Ph.D. in Medical Sciences, University of Patras (2005) B.Sc. in Biology, Department of Biology, University of Patras (1999) Research Interests: Microbial pathogen inactivation via photocatalysis and oxidation processes Antibiotic resistance gene dynamics in wastewater systems Bioremediation applications of natural materials (clays, biochar) Historical medicinal clays' microbiological mechanisms Key Projects: Coordinator for EU-funded programs like WATER4CROPS (wastewater reuse) and CHARM (groundwater remediation) Developed solar photocatalytic systems for pathogen inactivation Investigated microbial communities in phytoremediation systems Advising & Grants: Oversaw 10+ research projects with total funding exceeding €5M Guided 15+ MSc/PhD students in environmental microbiology Lab Activities: Environmental Microbiology Lab: Specializes in microbial analysis, photocatalyst synthesis, and advanced oxidation experiments Collaborates with industry partners for wastewater treatment solutions

• Food Chemistry
• Food Safety
• Microbial Inactivation
• +۵ مورد دیگر

Associate Professor Vasilis Valdramidis is affiliated with the Department of Chemistry at the National and Kapodistrian University of Athens. His research focuses on advancing food science and technology through innovative non-thermal processing methods (e.g., manothermosonication, pulsed electric fields) and addressing climate change impacts on food safety. Key areas include microbial inactivation modeling, sustainable food systems, and sensory analysis of novel food products. His work integrates predictive microbiology, risk assessment tools, and environmental modeling to evaluate climatic effects on dairy production and microbial contamination risks. He also explores applications of nanotechnology and green extraction techniques for functional food development. Recent projects emphasize extended reality (XR) applications in food science education and industry innovation. Valdramidis has contributed to developing quantitative risk assessment frameworks (e.g., Q4MRATools) and life cycle assessments for novel food preservation technologies. His research bridges food chemistry, engineering, and environmental science to promote sustainable and resilient food systems globally.

• Dairy Science
• Food Technology
• Biochemistry of Milk Proteins
• +۴ مورد دیگر

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

• Food Engineering
• Food Preservation
• Thermal Processing
• +۵ مورد دیگر

Nikolaos G. Stoforos is a Professor of Food Engineering - Food Preservation at the Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens (AUA), Greece (2016-present). He holds a PhD in Engineering (1988) and an MSc in Food Science (1984) from the University of California, Davis, USA. His research focuses on mathematical modeling of food safety and quality during processing/storage, particularly thermal processing, high-pressure techniques, predictive microbiology, and kinetic modeling under dynamic conditions. He has authored/co-authored over 45 peer-reviewed papers, 9 book chapters, and edited 5 books, with an H-index of 16. Courses taught include Principles of Food Engineering, Food Preservation, and Computer Applications in Food Processing. Education: BSc in Chemical Engineering (NTUA, 1978), MSc in Food Science (UC Davis, 1984), PhD in Engineering (UC Davis, 1988). Previous roles include Assistant Professor (Aristotle University, 2000–2009) and Associate Professor (AUA, 2009–2015). Research emphasizes thermal process calculations, aseptic processing, and CFD simulations for food systems. He has contributed to industry collaborations, including work at the National Food Processors Association and Katholieke Universiteit Leuven. Research interests span food safety, quality preservation, and sustainable processing technologies. His work bridges theoretical modeling with practical applications in food engineering, addressing challenges in thermal inactivation, high-pressure sterilization, and microbial kinetics. He advocates for eco-friendly innovations in food packaging and waste valorization through biotechnological methods. Grants and collaborations include studies on olive mill wastewater valorization with Pleurotus pulmonarius and lipid production using non-conventional yeasts. His lab focuses on advancing predictive models to optimize food processes and extend shelf-life while maintaining nutritional integrity. No formal awards listed, but significant contributions to peer-reviewed literature and industry standards are noted.