Greece

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Maria Papageorgiou

Alexander Technological Educational Institute of Thessaloniki (ATEITh), School of Agriculture technology, Food Technology and Nutrition, Department of Food Technology, Thessaloniki, Greece

Maria Papageorgiou is a Chemist -Aristotle University of Thessaloniki, specialised in the field of polysaccharide rheology and mixed biopolymer systems (PhD in Cranfield University, UK). Her current job position is Associate Professor at the Food Technology Department (http://www.food.teithe.gr) of the Alexander Technological Educational Institute of Thessaloniki. She is involved in several international initiatives. Currently, she is serving as Secretary - Treasurer of the European Section of the AACCI, (http://www.aaccnet.org), she is Board member and member of the Technical Committee of the International Association of Cereal Chemists (ICC, http://www.icc.or.at). She represents ATEITh as Institutional member at the ISEKI FOOD Association (IFA) http://www.iseki-food.net/) and as Article 36 Organizations of EFSA. Her main research interests are the tailoring of functional properties of cereal grains and their components in view of developing specific healthy foods and ingredients. She has more than 1100 citations to her research work (35 peer reviewed articles and book chapters).

Alexander Technological Educational Institute of Thessaloniki (ATEITh), School of Agriculture technology, Food Technology and Nutrition, Department of Food Technology, Thessaloniki, Greece

Maria Hassapidou

Alexander Technological Educational Institute of Thessaloniki (ATEITh), School of Agriculture technology, Food Technology and Nutrition, Department of Food Technology, Thessaloniki, Greece

Athanasios Papadopoulos