Year of Endorsement: 1938
Number of Endorsement’s Act/Government’s Gazette Number (FEK): Government Gazette 271/A’/1938, 247/A’/1964, 86/A’/1981
Address / Communication: Building of the Sector of Food Science & Technology,
Aristotle University Farm, Thermi, 57001, Greece
Email: tmoschak@agro.auth.gr
Tel.: +30 2310 991680, 991668, 991667
Members – Teaching Staff
Alexandra M. Michailidou, Professor of Food Science and Nutrition
Tel.: +30 2310 991668
e-mail: amichail@agro.auth.gr
Thomas Moschakis, Professor of Dairy Science, Dairy Products and Food Colloids
Tel.: +30 2310 991680
e-mail: tmoschak@agro.auth.gr
Emeritus and retired professors
- Efstathios Alychanidis, Emeritus Professor
- Anna Vafopoulou-Mastrogiannaki, Emeritus Professor
- Ioannis Vlachos, Assistant Professor
- Grigorios Zerfyridis, Former Professor
- Despoina Kalogridou-Vasileiadou, Emeritus Professor
- Evanthia Litopoulou-Tzanetaki, Emeritus Professor
- Konstantinos Manolkidis (+), Former Professor
- Anna Polychroniadou-Alychanidou, Emeritus Professor
- Nikolaos Tzanetakis (+), Former Professor
Collaborating Scientists
Research Field
Dairy Science and Dairy Products, Food Science and Nutrition, Alternative Food Products
History
The Laboratory of Dairy Technology operated as an extraordinary independent Chair under Royal Decree 751/15-12-1964. It was maintained as a regular Chair and became the Laboratory of Dairy Technology under Presidential Decree 296/17-3-1981.
In 1982, the laboratory was incorporated into the newly established Sector of Food Science and Technology of the Department of Agriculture of the School of Geotechnical Sciences.
Since its establishment, the laboratory has been staffed with numerous research and technical personnel, who throughout its long course have acquired specialized knowledge and extensive experience in the respective research field.
Its scientific field concerns Chemistry–Biochemistry, Analysis and Technology of Milk and Dairy Products, and Nutrition.
The members of the laboratory participate in various research programs funded by the General Secretariat for Research and Technology, the Ministry of Rural Development and Food, the European Union, as well as various public and private sector bodies, and collaborate with other European and international institutions.
Teaching Activities
Τhe members of the Laboratory of Dairy Technology are responsible for teaching eight (8) undergraduate courses:
Nutritional Value of Foods and Nutrition, Nutrition and Metabolism, Principles of Food Processing and Preservation (N012Y), Dairy Technology (N319E), Dairy Technology and Products (N423E), Dairy Products Technology (N316E), Physicochemistry (Lectures on emulsions) (N310Y).
They also teach fourteen (14) postgraduate courses in the MSc programs:
“Food Science and Nutrition” and “Food and Beverage Legislation”, including:
Food Legislation I (general legislation), Food Legislation II (specific legislation), Food Chemistry and Nutrition (co-teaching), Seminars in Food Science and Nutrition (co-teaching), Research Approach to MSc Thesis (co-teaching), Nutrition Education – Health Education (co-teaching), Quality Assurance Systems (co-teaching), Food Process Design (ETD103, co-teaching), Special Topics in Food Science and Nutrition (ETD104, co-teaching), Processing and Nutritional Value of Foods (co-teaching), Seminars in Food and Beverage Legislation (co-teaching), Special Topics in Food Legislation I & II (co-teaching), Shelf-life Determination (co-teaching).
Additionally, laboratory members participate in two (2) courses in the inter-university MSc program “Technology, Quality and Safety of Foods of Animal Origin” (University of Thessaly):
Processing and Preservation of Foods of Animal Origin (co-teaching), Composition, Quality Characteristics and Nutritional Value of Foods of Animal Origin (co-teaching).
They also supervise undergraduate, postgraduate and doctoral theses.
Research Activities
- Design and development of dairy products with improved dietary properties
- Study of the chemistry of food components of particular biological interest and investigation of the effects of processing and preservation
- Microencapsulation of bioactive components (e.g. probiotic microorganisms) in dairy products
- Design and development of alternative dairy products with improved dietary properties
- Investigation of factors affecting shelf-life stability, texture, rheological properties and microstructure (confocal and Raman microscopy)
- Stabilization of food emulsions using innovative particles from milk proteins
- Study of milk proteins and polysaccharides and their interactions in dispersion systems
- Analysis of free amino acids, amines, organic acids and free fatty acids in dairy products
- Mapping and characterization of traditional dairy products
Facilities and Equipment
- HPLC systems with multiple detectors
- Electrophoresis systems
- Micro Differential Scanning Calorimetry (μDSC)
- Light and confocal microscopy systems
- Rheometers and texture analyzers
- UV-Vis spectrophotometers and colorimeters
- Freeze-drying and ultrasonic devices
- Controlled-temperature incubators
- Pilot-scale dairy processing equipment
- Spray dryer
- Plate reader
- Contact angle analyzer
- Particle size analyzer
- Confocal Raman microscope
- FTIR spectroscopy
- Professional emulsifier
Recent Research Projects
Optimization of dairy product quality (AUTH project code 10974), assigned by KRI-KRI Dairy Industry S.A., 2024–2025
Incorporation of essential oils of aromatic plants into whey cheeses (AUTH project code 97632), 2022–2025
Development of gluten-free functional snack products with probiotic properties (AUTH project code 72003), 2021–2023
Optimization of fruit combinations using rapid freezing (AUTH project code 97656), 2022–2025
Optimization of cheese properties using innovative drying methods (AUTH project code 97664), 2022–2025
Utilization of genetic material and farming systems for value-added sheep milk products (AUTH project code 73774), 2022–2025
Yogurt product from freeze-dried colostrum (AUTH project code 74246), 2022–2025
Development of alternative dairy products (AUTH project code 73377), 2022–2025
Modification of whey protein properties using ethanol (AUTH project code 97921), 2020–2023
Plant-based yogurt dessert development (AUTH project code 72190), 2020–2021
Effect of packaging on feta cheese ripening (AUTH project code 99264), 2019–2020
Standardization of rennet production (AUTH project code 71021), 2019–2021
Extraction of oil bodies and application in alternative dairy products (AUTH project code 72055), 2020–2021
Milk and dairy product analyses (AUTH project codes multiple), 2011–present
Cheesemaking seminars (AUTH project codes multiple), 2014–2022
Pilot production of yogurt beverages (AUTH project code 97523), 2018–2019
Development of dairy products with olive oil (AUTH project code 94052), 2016–2017
Horizon 2020 project on livestock systems (AUTH project code 72791), 2021–2024
Bacterial cellulose in dairy products (AUTH project code 98739), 2020–2023
PRIMA project MEDIFIT, 2020–2023
Probiotic fruit juices (AUTH project code 72583), 2020–2023
Recent Theses
PhD Theses:
Garoufallia Charitou (ongoing). “Development of micro- and nano-particles from whey protein and ethanol.”
- Anestis Delepoglou (ongoing). “Improvement of the safety and quality of Greek dairy products.”
- Asterios Stamkopoulos (ongoing). “Investigation of the nutritional and functional properties of a dairy product incorporating bacterial cellulose.”
- Prodromos Prodromidis (2023). “Structured systems of milk fat and vegetable oils for the production of innovative foods.”
- Marios Andreadis (2023). “Preparation and application of milk protein particles for the production of innovative dairy products.”
- Athanasios Nikolaidis (2018). “Effect of whey protein denaturation on the physicochemical properties of whey-based products.”
- M. Fotiou (2017). “Relationship between maternal nutritional status and the composition of biological fluids during the second trimester of pregnancy.”
- F. Tsakoumaki (2022). “Methodological approaches and assessment of maternal nutritional status during pregnancy.”
- Ch. Kyrkou (2024). “Effect of dietary habits of pregnant women on the prevention and management of metabolic disorders.”
MSc Theses:
- Mairi Kolliopoulou (ongoing). “Stabilization of emulsions using plant proteins.”
- Triantafyllia Mpiza (2025). “Modification of the mechanical and sensory properties of yogurt products.”
- Dimitra Polyzou (2024). “Use of oleogels in plant-based cheese analogues.”
- Eleni Tsiligianni (2023). “Structured encapsulation systems for enhanced protection of probiotic microorganisms in foods.”
- Dionysios Papadatos (2022). “Use of ultrasound for the modification of the mechanical properties and microstructure of yogurt.”
- Artemis Pappa (2022). “Microstructure and rheological properties of oleogel emulsions.”
- Chrysostomos Tsitsipas (2021). “Use of coacervates for the production of whey-based products.”
- Garoufallia Charitou (2021). “Development of micro- and nano-particles from whey protein and ethanol.”
- Anastasia Boura (2021). “Effect of breed and seasonality on the composition and functional properties of sheep milk proteins.”
- Irini Marinou (2020). “Holistic approach to salt diffusion in cheeses.”
- Melpomeni Tsoumaga (2020). “Microstructure and rheological properties of steviol glycosides (Reb-A).”
- Nikoletta Solomakou (2020). “Production of natural emulsions from hemp seeds.”
- Alexandra-Maria Basdeki (2020). “Physicochemical properties of human milk.”
- A. Stamkopoulos (2021). “Assessment of dietary habits of pregnant women at the micronutrient level during the second trimester of pregnancy.”
- K. Tentzidou (2022). “Investigation of the digestibility of whey protein solutions using in vitro techniques.”
- Ch. Voulgaridis (2023). “Optimization of pretreatment of coffee consumption residues for their biotechnological valorization.”
- E. Pieria (2024). “Enzymatic pretreatment of coffee consumption residues for the production of bacterial cellulose.”
- K. Bampi (2025). “Dietary intake and investigation of the effect of functional yogurt products on the lipid profile of healthy volunteers.”
Diploma Theses:
- 2018–2019 Stamatia Tsokri
“Recording and assessment of maternal dietary protein intake during the second trimester of pregnancy.”
- 2019–2020 Dimitra Kanellopoulou
“Nutritional and functional characteristics of human milk – A comparative study with breast milk substitutes.”
- 2019–2020 Georgios Marios Bourmas
“The Mediterranean diet as a sustainable dietary pattern.”
- 2019–2020 Dimitra Trigoni
“Recording and comparison of different dietary compositions at the food level.”
- 2020 Konstantina Lavida
“Association between the consumption of fermented dairy products and gut microbiota composition and metabolic health.”
- 2020 Angeliki Larda
“Proposed modification of Mediterranean diet recommendations based on the environmental footprint of foods.”
- 2020 Konstantinos Tasioulis
“Study of protein hydrolysis during cheese ripening.”
- 2020–2021 Anna Kousoula
“Application of in vitro gastrointestinal digestion models for the study of protein hydrolysis.”
- 2021 Ioanna Gounioti
“Investigation of proteolysis during the ripening of hard cheeses Parmigiano Reggiano and San Michali.”
- 2021 Giorgos Kousidis
“Recording of dietary habits of students of the School of Agriculture, Aristotle University of Thessaloniki, using the Mediterranean Diet Index.”
- 2021 Panagiotis Barbas
“Investigation of the nutritional value of selected leafy vegetable varieties.”
- 2021 Vasilis Tzioras
“Recording of dietary habits of students of the School of Agriculture, Aristotle University of Thessaloniki, using the Mediterranean Diet Index.”
- 2021–2022 Ermioni Argyropoulou
“Investigation of factors affecting bacterial cellulose production yield.”
- 2021–2022 Dimitra-Elli Marzelou
“Indicators and recommendations for evaluating the Mediterranean diet as a sustainable dietary pattern.”
- 2021–2022 Paraskevi-Kanellio Chondroyanni
“The effect of the Mediterranean diet on the progression and outcome of pregnancy.”
- 2022–2023 Alexandra Moutsoglou
“Investigation of the pretreatment of coffee residues to enhance enzymatic hydrolysis of carbohydrates.”
- 2022–2023 Savvina Batsi
“Investigation of the digestibility of whey protein solutions using electrophoretic methods.”
- 2022–2023 Vasiliki Iro Perli
“Nutritional and environmental benefits of the Mediterranean diet.”
- 2023–2024 Konstantinos Koullias
“Nutritional assessment of patients of the Hellenic Alzheimer’s Disease and Related Disorders Association (‘Alzheimer Hellas’).”
- 2023–2024 Panagiotis Markoutis
“Nutritional and functional benefits of fermented cereal-based products.”
- 2023–2024 Maria Massou
“Investigation of the potential effect of the Mediterranean diet on the free amino acid profile in urine of pregnant women.”
- 2023–2024 Maria Tsami
“Utilization of second-grade whole pomegranate fruits for the production of high value-added products.”
- 2023–2024 Despoina Chatzopoulou
“Utilization of second-grade apples for the production of high value-added products.”
- 2024 Athanasios Tzortzis
“Determination of free amino acids in musts of red grape varieties.”
- 2024 Dimitrios Dimopoulos
“Association between maternal diet and the free amino acid profile of blood serum in pregnant women during the second trimester.”
- 2024 Evangelia Manola
“Comparative evaluation of the digestibility of whey protein solutions using an in vitro digestion model.”
- 2024 Ifigeneia Zanaki-Kalfa
“Comparative evaluation of the digestibility of whey protein solutions using an in vitro digestion model.”
- 2024 Sofia Kefalaki
“Investigation of the potential effect of maternal diet on the free amino acid profile of amniotic fluid.”
- 2024–2025 Evanthia Dimitriou
“Recording and assessment of dietary habits at the macronutrient level in women of reproductive age.”
- 2024–2025 Theofani Chitikoudi
“Determination of free amino acids in the blood serum of volunteers after consumption of protein beverages.”
- 2024–2025 Ioanna Kalaitzi
“Recording and assessment of dietary habits at the micronutrient level in women of reproductive age.”
- 2024–2025 Kalliopi Papazoglou
“Evaluation of physicochemical and sensory characteristics of yogurt products enriched with microcrystalline and bacterial cellulose.”
- 2024–2025 Rafaelia Papastergiannou
“Application of the in vitro digestion protocol ‘INFOGEST’ and comparative evaluation of amino acid release in yogurts and plant-based yogurt alternatives.”
- 2025 Theodoros Anthis
“Leafy vegetables and vitamin C: Nutritional value and stability.”
- 2025 Zoi Papanikolaou
“Infant formulas and follow-on formulas: comparison with human milk.”
- 2025–2026 Georgia Karanikolaou
“Investigation of the free amino acid profile in the blood serum of volunteers following the intake of protein beverages.”
- 2026 Maria-Eleni Alevridi
“Quantitative determination of vitamin C in young rocket leaves and evaluation of storage parameters.”
- 2026 Elisavet-Dimitra Nasiopoulou
“Legumes as functional foods and a pillar of sustainable nutrition: composition, quality, and innovative applications.”
- 2026 Myrsini Prassa
“Deficiency of essential vitamins and minerals in women of reproductive age in Greece: implications and risk factors.”