Head of the Unit:Tsimidou, Maria (Professor)


Establishment of Organic Chemical Technology and Food Chemistry Laboratory (ΒΔ 312 / 13.5.1969, ΦΕΚ 90/69 τ. Α ‘) / Renaming to Laboratory of Organic Chemical Technology (ΠΔ 459 / 20.4.1981, ΦΕΚ 126 / 12.5.1981 τ. Α’ ) / Establishment of Laboratory of Food Chemistry and Technology (Π.Δ. 317 / 13.9.1990, ΦΕΚ 130 / 27-9-1990 τ. Α ‘)

Undergraduate Course Programme

Food Chemistry I & II, Food Processing & Preservation, Laboratory Food Control, Food Quality Management, Food & Beverage Technology & Biotechnology, Oenology I & II, Graduate Thesis, Food Chemistry for Undergraduate Biologists

Master’s Degree Program in Chemistry, Technology & Food /Feed Control

Chemical / Biochemical Changes in Foods, Special Topics in Food Physicochemistry, Research Methods in Food Science, Processes in Food Production and their Ingredients with Emphasis on Bioprocesses, Special Issues of Safety, Authenticity and Food Packaging

Development of Innovative Products and Ingredients for Food and Feed Industry

  • Sources, isolation, activity, technological applications of phytochemicals (pigments, antioxidants, flavoring compounds)
  • Chemistry, processing, quality control and safety of olive products and other oleaginous raw materials
  • Isolation and physicochemical examination of protein fractions from novel sources.
  • Study of physical and rheological properties of foods. Assessment of biopolymers as texture modifiers.
  • Flavor study of wines and, foods.
  • Biotechnological production of foods and ingredients. Valorization of industrial byproducts and waste.

  • Βασίλειος Κιοσέογλου, καθηγητής
  • Μαρία Τσιμίδου, καθηγήτρια (Δ/ντρια Εργαστηρίου)
  • Γεώργιος Μπλέκας, Αναπλ. καθηγητής
  • Αδαμαντίνη Παρασκευοπούλου, Αναπλ. Καθηγήτρια
  • Φανή Μαντζουρίδου, Αναπλ. Καθηγήτρια
  • Νικόλαος Νενάδης, Επίκουρος καθηγητής
  • Ευφημία Χατζηδημητρίου, Επίκουρη καθηγήτρια
  • Στεργιανή Ορδούδη, Δρ., ΕΔΙΠ


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