Our Laboratory
Food Chemistry & Technology Lab
The Laboratory of Food Chemistry & Technology is located in the 2nd floor of the main building of the School of Chemical Engineering of the National Technical University of Athens
(Aisle D, Room 208)
Our research group has an extensive background and over the last two and a half decades is a leading group in the international research community that works on the effect of new technologies, including High Pressure Processing (HPP) and Pulsed Electric Fields (PEF), on the structure, composition and biofunctionality of food ingredients, including food enzymes, microorganisms derived enzymes, bioactive compounds and probiotics, and the optimal design and development of new food products.
The last 10 years, the group has extended its research interest on issues concerning the effect of the above technologies on the biofunctionality in terms of probiotics’ survival, antioxidant activity, antihypertensive activity, immunomodulatory properties, and bioaccessibility of selected ingredients and food products. Moreover, the research group has an acknowledged expertise in bioactive compounds extraction and isolation techniques, and new ingredients and products development. Last but not least, Laboratory of Food Chemistry & Technology is the only laboratory in Greece that owns pilot scale HP and PEF equipment, capable for both kinetic and batch experiments.
Collaborating Design and Process Analysis Laboratory has a broad experience in extraction and encapsulation techniques, and in design and development of innovative products with predetermined properties and advanced nutritional characteristics, using novel food processes. Furthermore, the research group has the expertise and infrastructure to perform Life Cycle Assessments (LCA) and technoeconomical analyses of food processes. Moreover, Design and Process Analysis Laboratory owns industrial scale microwave and electrospinning equipment.
The Team
Our research team comprises a Principal Investigator (PI), 3 members of Laboratory Teaching Staff holding PhD, 4 postdoctoral researchers, 3 PhD students and several under-graduated students of the School of Chemical Engineering of the National Technical University of Athens, in Greece.
Petros Taoukis
Principal Investigator
He is a Chemical Engineer, NTUA ‐ MSc, PhD University of Minnesota USA. Currently, a full Professor at the National Technical University of Athens, School of Chemical Engineering, Laboratory of Food Chemistry and Technology.
Efimia Dermesonlouoglou
Laboratory Teaching Staff
Chemical Engineer, PhD (NTUA, 2008). Her principal research interests lie in the field of quality and shelf life modelling of chilled and frozen food (mainly fruits and vegetables), non thermal processing of foods (high pressure, osmotic dehydration), food packaging and management of the food chill chain
Virginia
Giannou
Laboratory Teaching Staff
Chemical Engineer, PhD (NTUA, 2009). Her principal research interests lie in the field of food science and technology, bakery products, food ingredients encapsulation, edible films and coatings, edible oils and sensory evaluation of foods
Dimitris Tsimogiannis
Laboratory Teaching Staff
Chemist, PhD (NTUA, 2009). His principal research interests include natural antioxidants, recovery and analytical methods concerning essential oils and phenolic compounds from natural sources, development of extraction protocols for the selective recovery of natural bioactive compounds, valorization of agrofood by-products
Athina Ntzimani
Senior Researcher
Chemist, MsC, PhD (University of Ioannina, 2011). Her research interests lie in the field of quality and shelf life of chilled food, mainly meat, poultry and fish products, food packaging, bioactive compounds, application of antimicrobials and edible coatings and novel food processing technologies
Maria Tsevdou
Senior Researcher
Chemical Engineer, PhD (NTUA, 2015). Her research interests include kinetic modeling of microbial growth/ inactivation, food quality & shelf-life, food enzymes, probiotics, bioactive compounds & functional foods, novel food technologies such as High Pressure Processing & Cold Atmospheric Pressure Plasma
George Dimopoulos
Research Associate
Chemical Engineer NTUA, MSc Food Sc (ETH, 2014) - PhD (NTUA, 2021). His area of research focuses on non-thermal processing technologies such as High Pressure Processing and Pulsed Electric Fields, extraction of bioactive cellular products, mathematical modelling of food processes and valorization of food waste streams
Maria Katsouli
Research Associate
Chemical Engineer, PhD (NTUA, 2020).
Her principal research interests lie in the field of nanoemulsions, colloidal systems, extraction techniques, oil and lipid analysis, bioactive compounds and functional foods, modelling of food quality, food packaging and shelf-life
Athanasios Limnaios
Research Associate
Chemical Engineering, PhD (NTUA, 2023). His principal research is focused on the utilization of dairy industry byproducts for the production of ingredients with high value, using innovative processes and biocatalysts, novel food processing technologies such as High Pressure Processing and Cold Atmospheric Pressure Plasma
PhD Candidate
Ioanna Thanou
Ioanna Semenoglou
PhD Candidate
Chemical Engineer (NTUA, 2019). Her principle research is focused on the valorization of fish industry by-products for the production of high-added value ingredients, using non-thermal processes. She is also interested and involved in research on smart and active packaging and mathematical modelling of food processes
Ioanna Thanou
PhD Candidate
Food Technologist (UNIWA, BSc 2019, MSc 2021). Her principle research is focused on the in vitro determination of bioaccessibility of bioactive compounds derived from food industry by-products. She is also interested in novel extraction methods using alternative green solvents.