Theofilos Massouras, PhD
Professor, Food Science and Human Nutrition
Agricultural University of Athens, Athens, Greece
Biography
Dr Theofilos Massouras is a Professor of Dairy Science, at the Department of Food Science & Human Nutrition at the Agricultural University of Athens. He got his BSc and MSc in Food Science & Technology from the Agricultural University of Athens and his Ph.D. at the University of Technology of Compi
Research Interest
Research interests cover a wide range of dairy technology, including:
? Physico-chemical and microbiological characteristics of milk and milk products
? Cheese technology
? Volatile compounds content and aromatic profile of dairy products. Mechanism involved in milk and cheese flavor.
? Fermented dairy products and technological properties of Lactic Acid Bacteria,
? Components identification of dairy products with nutritional interest
? Fatty acids profile in dairy products, specifically vaccenic acid and rumenic acid.
? Effect of feeding on the characteristics of milk and its products.
? Techniques for the determination of the quality and the authenticity of dairy products.
? Physicochemical, microbiological, sensorial and nutritional properties of Protected Designation of Origin (PDO) and the Protected Geographic Indications (PGI) dairy products.
? Characteristics of organic milk and organic milk products.
? Dairy products with specific nutritional properties (reduced or modified fat, reduced Na),
? Monitoring Growth and metabolism of lactic acid bacteria by physicochemical methods, based on flavor profile and the fatty acids composition.
? Whey valorization, production/functionality of milk ingredients.
Development of new dairy products
