Rank/Position: Associate Professor, University of Thessaly

Scientific Field: Food Microbiology and Microbial Fermentations for Biopolymer Production

Faculty/Department/Research Institution: Department of Food Science and Nutrition, University of Thessaloniki

Student Contact Hours: Tuesday, Wednesday 15:00 – 17:00

Dr. Ioannis Giavasis is a Food Scientist with specialization in Food Microbiology – Biotechnology and Microbial Fermentations. He obtained his degree (with an integrated postgraduate title) from the Department of Agriculture, Food Science and Technology, Aristotle University of Thessaloniki (1992), and his PhD from the Department of Biosciences, University of Strathclyde (United Kingdom, 2001). He has worked as a research assistant at the Alpine Dairy Institute (Rotholz, Austria), at the University of Strathclyde and as a principal (postdoctoral) researcher for the companies Masterfoods (United Kingdom) and Pelecan (Greece) on the optimization of microbial fermentations and the development of low-heat ready-to-eat packaged foods, respectively. From 2004 to 2008 he worked as a contract lecturer in different University Departments and in 2008 he was appointed Professor (Lecturer) of Applications at the former TEI of Thessaly. He is currently Associate Professor and Chairman of the Department of Food Science and Nutrition at the University of Thessaly in Karditsa.

He has collaborated with other research institutions in Greece and abroad and with a number of food companies-industries in Greece and abroad in 20 competitive research projects (3 European and 17 national with or without European co-financing) of which he was the scientific director in 5 and 50 self-funded research and development projects of new products or quality control in collaboration with food industries in Greece and abroad, (of which he was the scientific director in 38) as well as in 4 educational projects as the scientific director-supervisor of the development of digital educational material and adult education (in collaboration with KEDIVIM of the University of Thessaly or other institutions). He has published >60 research articles, review articles and book chapters that have received >2660 citations in the international literature. He is a co-editor in 3 volumes of scientific books and a co-inventor in 6 patents related to functional foods, natural antimicrobial-antioxidant ingredients and utilization of by-products for the production of bioactive compounds. From 2022 to date, he is included in the top 2% of the most influential scientists worldwide in the field of Food Science, according to the international evaluation list of the publishing house Elsevier and Stanford University (USA) (Elsevier, https://elsevier.digitalcommonsdata.com/datasets/btchxktzyw/6 ).

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