Laboratory of Food Chemistry and Biochemistry
Year of Endorsement:1990
Number of Endorsement’s Act: Presidential Decree No. 144, published in the Government Gazette of Greece (Issue A, No. 55, 10 April 1990)
Address / Communication
Food Science and Technology building, 1st floor, Farm of Aristotle University of Thessaloniki, Thermi, Thessaloniki, GR 57001
e-mail: mourtzinos@agro.auth.gr
Tel.: +302310 991637
Members – Teaching Staff
Athina Lazaridou, Professor of Food Science – Food Physical Chemistry
Tel.: +30 2310 991671
e-mail: athlazar@agro.auth.gr
Ioannis Mourtzinos, Associate Professor of Food Chemistry and Analysis
Tel.: +30 2310 991637
e-mail: mourtzinos@agro.auth.gr
Eleni Zymvrakaki, Laboratory Teaching Staff, Food Chemistry and Analysis, B.Sc. Chemistry, Ph.D. Nutrition Education
Tel.: +30 2310 991672
e-mail: elenzym@agro.auth.gr
Emeritus and Former Professors
Costas Biliaderis, Emeritus Professor of Food Chemistry and Physical Chemistry
(Teaching Staff)
Tel.: +30 2310 991797
e-mail: biliader@agro.auth.gr
Anna Polychroniadou-Alichanidou, Emeritus Professor
Anna Vafopoulou-Mastrogiannaki, Professor
Collaborating Scientists / Researchers
Constantinos Nikiforidis, Visiting Professor, Associate Professor, Wageningen University, The Netherlands
Alexandros Stratakos, Visiting Professor, Associate Professor, University of the West of England, Bristol, UK
Kali Kotsiou, Postdoctoral Researcher Associate, School of Agriculture, Aristotle University of Thessaloniki and Assistant Professor of Instrumental Analytical Chemistry, Dept. of Food Science and Technology, International Hellenic University, B.Sc. Chemistry, M.Sc. και Ph.D. Food Science and Technology
Chrysanthi Nouska, Postdoctoral Researcher, B.Sc. Agriculture, M.Sc. and Ph.D. Food Science and Technology
Anastasia Loukri, Postdoctoral Researcher, B.Sc. Agriculture, M.Sc. Food Science and Nutrition, Ph.D. Food Science and Technology
Christos Konstantinos Mouzakitis, Doctoral Researcher, B.Sc. Chemistry, M.Sc. Food Science and Nutrition
Stamatia Christaki, Doctoral Researcher, B.Sc., Dietitian/Nutritionist, M.Sc. Food Science and Nutrition
Research Field
Chemistry, Biochemistry, Analysis and Physical Chemistry of Foods and their Components, Functional Foods, Kinetic studies and Shelf-Life Assessment of Foods, Edible Packaging and Food Coatings
History
The Laboratory of Food Chemistry and Biochemistry (FCBL) of the Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki (AUTH), was established in 1990. It was initially housed on the ground floor of the Department of Agriculture building on the AUTH campus. In 2001, its facilities were relocated to the Dairy Building at the AUTH Farm in Thermi, and since 2008 it has been situated on the first floor of the independent 2,000 m² building of the Food Science and Technology Dept. at the AUTH Farm. The upgrading of its infrastructure and the acquisition of advanced analytical equipment currently available in the laboratory have been achieved primarily through national and European research projects, as well as through industry-funded research projects. Over the past decade, the laboratory’s members have successfully carried out more than 15 competitive research projects at both national and European levels, as well as more than 50 industry-funded projects in collaboration with food companies, with total funding exceeding €2.3 million. They have also published more than 200 scientific papers in peer-reviewed international journals.
Teaching Activities
The members of the Laboratory of Food Chemistry and Biochemistry are responsible for the teaching and co-teaching of ten (10) undergraduate courses (Ν001Υ General and Inorganic Chemistry, Ν004Υ Organic Chemistry, Ν306Υ Food Chemistry Ι, Ν301Υ Food Chemistry ΙΙ, Ν303Υ Food Analysis, Ν310Υ Food Physical Chemistry, Ν318Ε Cereal Technology, Ν332 Analytical Chemistry, Ν562Ε Analytical Agricultural Chemistry, Ν700Υ Internship). They also contribute to five (5) postgraduate courses in the M.Sc. program “Food Science and Nutrition” (ΕΤD102 Food Chemistry and Nutrition, ΕΤD103 Design of Food Production Processes, ΕΤD104 Special Topics in Food Science and Nutrition, ΕΤD105 Seminars in Food Science and Nutrition, ΕΤD106 Research Approach of the Topic of Master Thesis), as well as eight (8) postgraduate courses in the M.Sc. program “Food and Beverage Legislation” (NTP102 Food Chemistry and Nutrition, NTP105 Food Law I: Generic Legislation, NTP106 Food Law II: Product-Specific Legislation, NTP107 Seminars in Food Law, NTP108 Special Topics in Law I, NTP109 Special Topics in Food Law II, NTP111E Food Safety & Quality Management Systems, NTP112E Assessment of the Shelf Life of Foods). In addition, they supervise a large number of undergraduate, postgraduate, and doctoral theses within the School of Agriculture at Aristotle University of Thessaloniki (AUTH), and they also contribute to one (1) postgraduate course in the M.Sc. program “Chemical Technology and Industrial Applications, with Specialization in Chemistry, Technology and Control of Food and Feed” of Department of Chemistry of AUTH (M3Y32 Special Topics in Food Physical Chemistry).
Research Activities
The Laboratory of Food Chemistry and Biochemistry conducts research across the following key areas:
- Hydrocolloid systems: chemistry and physical chemistry (polysaccharides, proteins)
- Rheological characterization and thermophysical properties (phase transitions) of foods, ingredients, and packaging materials
- Colloidal dispersions with engineered interfaces
- Biopolymer-based nanocomposites: physicochemical properties and applications
- Aromatic and medicinal plants: composition, extraction, and encapsulation of bioactives
- Green extraction technologies for bioactive compounds
- Valorization of agro/food industry by-products as natural additives
- Advanced analytical techniques for bioactive compound characterization (HPLC, LC-QTOF-MS, GC-MS, GC-FID)
- Food texture analysis and sensory evaluation
- In vitro digestion models for lipid and glycemic response estimation
- Encapsulation technologies (freeze-drying, spray drying)
- Edible films and coatings from biopolymers
- Delivery systems for bioactives and probiotics in foods
- Functional food product design and quality evaluation
- Development of enriched cereal products (with/without gluten) with improved nutritional profile
- Chemical and physicochemical changes during processing and storage of food products
- Food stability and shelf-life prediction using kinetic modeling approaches
Facilities / Equipment
The Laboratory of Food Chemistry and Biochemistry is equipped with modern and appropriate laboratory infrastructure, effectively supporting its educational and research activities. Specifically, the laboratory infrastructure includes:
- Advanced extraction systems (supercritical CO₂, aqueous subcritical extraction)
- Drying technologies (spray drying, freeze-drying)
- Chromatographic analysis systems (HPLC-DAD-RI, GC-FID)
- Thermal analysis (DSC) for phase transitions and food stability studies
- Rotational rheometers
- Texture analyzers
- Light microscope
- Physical property analysis (colorimeter, water activity meter, Laser-based volume meter)
- Chemical analysis (Kjeldahl, Soxhlet, titration, spectrophotometry)
- Food processing equipment (ovens, mixers, roasting systems)
- Shelf-life testing infrastructure (controlled-temperature incubators)
- Sensory evaluation facilities
- Supporting laboratory instrumentation (centrifuges, homogenizers, mills, evaporators, ultrasonic systems)
Recent Research Projects
‘Development of innovative grain flours, sourdough preparations and baked products for preventing chronic diseases and improving quality of life (SITO)’, National Strategic Reference Framework (NSRF) 2014-2020, Operational Programme: Competitiveness, Entrepreneurship and Innovation, Single RTDI State Aid Action ‘RESEARCH – CREATE – INNOVATE’, Greek Ministry of Education Research and Religious Affairs (ΕΥDΕ-ΕΤΑΚ), 2018-2022.
‘Research Infrastructure on Food Bioprocessing Development and Innovation Exploitation (FOOD INNOVATION RI), Υποέργο 6’, NSRF 2014-2020, Competitiveness, Entrepreneurship and Innovation, Development of mechanisms to support entrepreneurship, ‘Reinforcement of the Research and Innovation Infrastructure’, Greek Ministry of Economy and Development (2018-2022).
‘Valorisation of Agricultural Residues by Transformation in Cascade of Bio and Thermo- Chemical Routes to Food Additives of High Added Value (AMALTHYA)’, National Strategic Reference Framework (NSRF) 2014-2020, Operational Programme: Competitiveness, Entrepreneurship and Innovation, Single RTDI State Aid Action ‘RESEARCH – CREATE – INNOVATE’, Greek Ministry of Development and Investments (ΕΥDΕ-ΕΤΑΚ) (2020-2023).
‘Sustainable production of functional ingredients from agro-food industry by-products for the development of high-added value bakery products (By-Value)’, National Strategic Reference Framework (NSRF) 2014-2020, Operational Programme: Competitiveness, Entrepreneurship and Innovation, Single RTDI State Aid Action ‘RESEARCH – CREATE – INNOVATE’, Greek Ministry of Development and Investments (ΕΥDΕ-ΕΤΑΚ) (2020-2023).
‘Development of new tomato cultivars by using omics technologies (ΤΟΜΑΤΟΜΙΚS)’. National Strategic Reference Framework (NSRF) 2014-2020, Operational Programme: Competitiveness, Entrepreneurship and Innovation, Single RTDI State Aid Action ‘RESEARCH – CREATE – INNOVATE’, Greek Ministry of Development and Investments (ΕΥDΕ-ΕΤΑΚ) (2020-2023).
‘Development of natural product with neuroprotective action based on the plant cornellian cherry’. Region of Central Macedonia 2014–2020. Innovation Investment Plans (2021-2025).
‘Highlighting the special nutritional characteristics of local agricultural products – The case of Velventos peaches’. National Strategic Reference Framework (NSRF) 2014-2020, General Secretariat for Agricultural Policy and Management of Community Resources – Action 2 (2023-2025).
‘Chitosan-based nanoparticles and films loaded with agrifood by-product extracts for novel food applications (ChitoFOODS)’. 2nd Call for H.F.R.I. Research Projects to Support Faculty Members & Researchers, Hellenic Foundation for Research and Innovation (H.F.R.I.) (2022-2025).
‘Expliotation of second quaility fruits for the production of highly added-value products in the Region of Central Macedonia (FruitValue)’. Region of Central Macedonia 2014–2020. Innovation Investment Plans (2022-2025).
‘Agro Food Waste Recovery: new processing technologies for food Safety and Packaging’. General Secretariat for Research and Innovation (GSRI), within the framework of the National Action: “Funding of Greek entities successfully participating in calls for proposals under Section 2 of PRIMA – Partnership for Research and Innovation in the Mediterranean Area (2024-2027).
‘Development of clean label foods based on plant raw materials and hybrid products of animal origin (ClHybMeat, Clean Label Hybrid Meat)’. National Recovery and Resilience Plan “Greece 2.0” (2020–2027), SUB1.1 Clusters of Research Excellence (CREs) (2025-2026).
‘Valorization of Wheat Bran Through Green Extraction of Arabinoxylans and their Functional Utilization in Food Applications (WheatBranAXs)’. 4th Call for H.F.R.I.’s Research Projects to Support Post-Doctoral Fellows, Hellenic Foundation for Research and Innovation (H.F.R.I.) (2025-2027).
‘Advancing Education, Innovation, andEntrepreneurship Capacities for Sustainable Agri-Waste Green Solutions in Southern Mediterranean’. EU Programmes 2021-2027, ERASMUS+ 2021-2027, KEY ACTION 2: COOPERATION AMONG ORGANISATIONS AND INSTITUTIONS, Capacity Building in the Field of Higher Education, Vocational Education and Training, Youth and Sport (2025-2028).
Recent Theses
Ph.D. Theses:
Vasileia Sereti Σερέτη Βασιλεία (2024). ‘Hydrocolloid-based dispersion system as saturated fat substitutes in cereal products: development, structure, functionality’.
Irene Bosmali (2024). ‘Molecular mapping of native bean (P. coccineus L.) landraces and psysicochemical properties of their components and products’.
Anastasia Loukri (2025). ‘Incorporation of Extracts from Food Industries By- Products in Edible Films’.
Petroula Tsitlakidou. ‘Recovery of bioactive compounds from agro-industrial by-products and their valorization for the production of innovative products’ (υπό εξέλιξη).
Christos-Konstantinos Mouzakitis. ‘Isolation, Fractionation, Characterization, Physicochemical Properties and Applications in Food Systems of Wheat Bran Polysaccharides’ (in progress).
Stamatia Christaki. ‘Valorization of components from agri-food by-products for the development of plant-based foods’ (in progress).
Chrysa Anagnostopoulou. ‘Production of bioactive compounds and pigment compounds from microalgae and food industry waste’ (in progress).
M.Sc. Theses:
Aikaterini Fouski – Fouskaki (2021). ‘Physicochemical properties of composite films of whey proteins with incorporation of an oil-in-water nanoemulsion’.
Ioanna Katsoula (2021). ‘Study of copigmentation phenomenon in red wine’.
Dimitrios Sacharidis (2021). ‘Bakery products with incorporation of roasted legume seed flours’.
Georgios Palassaros (2021). ‘Physicochemical properties of breads enriched with flours from germinated legume seeds’.
Christos-Konstantinos Mouzakitis (2021). ‘Study of the physicochemical properties of zein edible films and apply zein coatings on bakery products’.
Evangelia Papagianni (2021). ‘Development of “clean-label” gluten free breads enriched with flaxseed’.
Stamatia Christaki (2021). ‘Incorporation of bioactive ingredients of aromatic plants in whey cheeses’.
Malamatenia Manavaki (2022). ‘Exploitation of spent coffee in the development of raw materials for the food industry’.
Maria Deligeorgaki (2023). ‘Obtaining of protein isolates from sesame seed cake and study of their physicochemical characteristics’.
Prokopios Palakas (2023). ‘Incorporation of sesame cake into breads and evaluate of their physicochemical and sensory properties’.
Despoina Kamplioni (2023). ‘Valorisation of extracts from plant by-products as antioxidants in alginate systems’.
Evmorfia Kalfa (2023). ‘Optimization of the recovery of bound phenolic compounds from pomegranate peels via ultrasound-assisted alkaline hydrolysis’.
Anastasios Vetsos (2024). ‘Investigation of crossmodal correspondences and consumer behaviour in brown-coloured beverages in virtual reality΄.
Konstantinos Klimantakis (2025). ΄Extraction and analysis of bioactive compounds from microalgal biomass΄.
Thomas Kissas (2025). ‘Study of biological properties of birch bark and propolis extracts in skin cell cultures’.
Dimitra Xenitopoulou (2025). ‘Evaluation of a portable NIR sensor for the prediction of quality characteristics and preservatives in beverages using machine learning’.
Eleni Galli (2025). ‘Incorporation of molecular encapsulated extracts from distillation by-products of aromatic plants into bakery products’.
Eleftherios Kalogeridis (2025). ‘Incorporation of dietary fibers from flour milling by-products into dairy products: effects on their quality characteristics’.
Athanasios Papamoschos (2026). ‘Study of the effect of different LED lighting conditions on the content of bioactive compounds in edible flowers’.
Kalliopi Papoutsi (2026). ‘Physicochemical properties of edible films made from sesame proteins’.
Diploma Theses:
Dimitrios Dimitriadis (2021). ‘Effect of sourdough with Clostridium sp. as starter culture on quality attributes of wheat bread’.
MarinaSiapka (2021). ‘Incorporation of by-products of oilseeds in bakery products’.
Eleni Zioga (2021). ‘Incorporation of bioactive compounds from by-products of aromatic plant processing in foods’.
Evangelia Tzimopoulou (2022). ‘Evaluation of antimicrobial activity of sage bioactive compounds’.
Tansou Mertoglou (2022). ‘Substitution of saturated fat in biscuits by using emulsion gels’.
Athina Diamanti (2022). ‘Effect of commercial flours of lentil sprouts on quality characteristics of bakery products’.
Geogios Pontikakos (2022). ‘Isolation and characterization of water extractable rye arabinoxylans’.
Petros Masonis (2023). ‘Utilization of figs for the production of high added value products’.
Nikolaos Antonakakis (2023). ‘Π Green extraction of bioactive ingredients from rosemary using deep eutectic products’.
Georgia Iliadou (2023). ‘Optimization of phenolic compounds recovery from peach peels using ultrasound-assisted extraction’.
Isidora Biniari (2023). ‘Effect of dry sourdough with a clostridia starter culture on the quality characteristics of wheat bread’.
Makrina Korpalidou (2023). ‘Compositional analysis and in vitro starch digestibility of baked products enriched with high-fat sesame cake.
Panagiota Kolitsida (2023). ‘Effect of apple pomace on the physicochemical properties of oil-in-water emulsions’.
Salomi Chatzithoma (2024). ‘Fruit sweeteners as natural alternatives of artificial sweeteners’.
Konstantinos Mikropoulos (2024). ‘Optimization of preparation of chitosan- based nanoparticles as delivery systems of peach peel extract’.
Athanasios Goutlis (2024). ‘Preparation of edible chitosan films enriched with peach peel extract’.
Alkiviadis Tsetsilas (2024). ‘Extraction of bioactive compounds from turmeric using surfactants’.
Theofilos Mermigkas (2024). ‘Study of honey stability using NADES systems.
Dodo Tsarchalasvili (2024). ‘Effect of incorporation of raw and roasted yellow split pea flours on aroma and physicochemical characteristics of bakery products’.
Konstantinos Nikolaidis (2024). ‘Incorporation of arabinoxylans in dairy products’.
Myrto Pentaraki (2024). ‘Physicochemical properties of zein based films and the effect of its coatings on the shelf life of biscuits’.
Athanasios Savvidis (2025). ‘Valorization of flour milling by-products for the production of bioplastic materials’.
Ilias Kyritsis (2025). ‘Development of edible films from agro-industrial by-products’.
Pinelopi Vasilikogiannaki (2025). ‘Optimization of bioactive compound recovery from olive by-products using deep eutectic solvents’.
Kyriakos Peitzikas (2025). ‘Development of brown pigment from coffee silverskin extract using spray drying’.
Eleni Stefanaki (2025). ‘Study of the bioactive properties of spent coffee grounds obtained through different extraction techniques’.