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 Mantzouridou Fani, Assist. Professor
Laboratory: Food Chemistry and Technology
 
 
 
ARISTOTLE
UNIVERSITY OF THESSALONIKI
DEPARTMENT OF CHEMISTRY
54124, THESSALONIKI
PHONE:+30 2310 997774
fmantz@chem.auth.gr
 
 
 
Research Areas

1. Food Biotechnology and in particular:

Development/optimization of bioprocesses for the production of high-value food ingredients (e.g. beta-carotene, lycopene, squalene) with the use of fungi and yeasts.

Application of Response Surface Methodology for optimum design of bioprocesses and prediction of maximum product yield and productivity.

2.  Study of cellular lipid accumulation/degradation by oleaginous fungi.

3. Biotechnological valorization of agroindustrial wastes and by-products (molasses, cheese whey, crude vegetable oils, crude glycerol) for the production of value-added food ingredients.

4. Evaluation of the use of probiotics and prebiotics to enrich foods (salad dressings).

 
 
 
 
 
   
  School of Chemistry
Aristotle University of Thessaloniki