Paraskevopoulou Adamantini

Paraskevopoulou Adamantini

Αssociate professor

Laboratory of Food Chemistry and Technology
Aristotle University of Thessaloniki
Faculty of Sciences
School of Chemistry
54124, Thessaloniki

Dr. Adamantini Paraskevopoulou received her PhD in “Food Chemistry” from the Department of Chemistry at the Aristotle University of Thessaloniki (Greece). Her research interests include the study of food biopolymer functionality (emulsions, foams), determination of the volatile fraction composition of foods, microencapsulation of flavour compounds, and exploitation of industrial by products for the preparation of novel value-added products and additives. She has participated in many national and international research projects either as coordinator or team member. She has published more than 65 scientific journal articles and book chapters, and she has participated in more than 70 international/national conferences. She has patented an invention “Instant dressing powder base” (No. 1009471, national level). She has supervised/supervises 3 PhD theses, more than 25 Master theses, and 36 Bachelor theses. She has participated in educational activities for students of primary and secondary education and training schools. She is a member of the Editorial Board of the scientific journal Foods. She has collaborated with members of the Aristotle University of Thessaloniki and other institutions in Greece and abroad. She is member at the Interdisciplinary Agri-Food Center (KEAGRO) of the Aristotle University of Thessaloniki.

Teaching

  • Food Chemistry
  • Food Analysis
  • Food Technology
  • Food Physical Chemistry
  • Food Quality Management

Research

Technofunctional properties of biopolymers in food systems

  • Formation and stabilization of emulsions and foams
  • Food gels formation
  • Investigation of the relationship between the protein or polysaccharide structure and their functionality in dispersion systems

Encapsulation of flavour compounds

  • Complex coacervation technique
  • Spray drying technique
  • Retention of flavour compounds in food dispersions and model food systems (e.g. model alcoholic beverage emulsions, gels)
  • Powder characterization (e.g. flow behaviour, reconstitution properties, bulk density, tapped density etc.)
  • Incorporation in food products

Exploitation of snails and edible insects as novel protein sources in the development of food products

  • Chemical analysis of raw materials
  • Extraction and characterization of rich-in-protein or fat fractions
  • Functional properties of rich-in-protein fractions
  • Development of novel snail and edible insect protein-based food products

Determination of the volatile fraction composition of foods for assessing their aroma quality characteristics

  • Determination of the aroma profile of baked products, coffee, wine, essential oils
  • Odour-active compounds determination
  • Gas chromatography (FC-FID, GC-MS)
  • Olfactometry (GC-O)

Textural characteristics and rheological properties of food products

  • Texture characteristics determination of solid and semi-solid food products
  • Dough rheological properties (farinograph, extensograph)
  • New product development

Exploitation of industrial by products for the preparation of novel value-added products and additives

  • Bioflavours production
  • Single cell protein production