Dimitrios Skalkos serves as a Professor at the Department of Chemistry, University of Ioannina, holding the specific title of Professor of Innovation Management in Food Businesses. His office is located in building X2, room X2-206c on the Ioannina Campus (45110 Ioannina), and he leads the Food Chemistry Laboratory. He earned his Basic Degree in Chemistry from the University of Ioannina (1980-1985) followed by a Doctoral Degree from the University of Toledo, USA (1986-1989) with dissertation research on "Di- and Tetrahydroporphyrins: Syntheses and Antitumor Activities". Skalkos's research spans Food Business Management, Food Innovation, and Innovation Management, with specialized focus on Innovation & Entrepreneurship, Aromatic Plants, Innovative Foods, and Strategic Marketing. His work bridges academic research with industry applications in food systems, emphasizing Greek agricultural products and pandemic-era consumer behavior. His 36 publications (2020-2024) reveal strong trends in post-pandemic food innovation, consumer perception of traditional Greek foods, functional food development (particularly olive oil, cheese, and grape by-products), and sustainable agri-food supply chains. Key thematic clusters include traceability systems, bioactive properties of novel foods, and economic impacts on food choices. He has actively supervised Master's and PhD students through departmental presentations, directed 23 research programs, and organized 15 seminars and conferences. His laboratory website ( https://foods.chem.uoi.gr ) showcases ongoing food chemistry innovations.
