Christos Pappas is a Professor at the Department of Food Science and Technology at the Agricultural University of Athens (AUA). His academic focus spans analytical chemistry, food chemistry, and agricultural biochemistry, with a strong emphasis on food authenticity, quality assurance, and natural product research. He teaches courses such as Instrumental Chemical Analysis, Natural Products Chemistry, and Organic Chemistry, integrating theoretical concepts with practical laboratory skills. Research Programs : Chemical characterization of Greek agricultural products (e.g., olive oil, pistachios, saffron) Development of innovative analytical techniques for food fraud detection Edible film technology using natural polymers Sustainable practices in olive cultivation and winemaking His research interests include spectroscopic methods (FTIR, GC-MS, Raman), multivariate analysis for food authentication, and optimization of agricultural processes. He has led projects funded by national and European grants, such as the aflatoxin management initiative in pistachios (€284k budget, 2023–2025). His work frequently addresses high-value Greek exports like honey and olive oil, ensuring product authenticity through cutting-edge analytical tools. Publications span over 30 years, with recent focus on: Food authentication via spectroscopic techniques Edible packaging materials Nutrient management in olive cultivation Phenolic compound analysis in honey and wine No formal awards are listed, though his contributions reflect sustained excellence in food science. He coordinates interdisciplinary teams and collaborates with industry partners to advance food technology and agricultural sustainability.
