Rank/Position: Assistant Professor, Uni.W.A.

Scientific Field: Food Processing and Preservation

Faculty/Department/Research Institution: Department of Food Science and Technology, PA.D.A.

Student Contact Hours: Monday 12.00-15.00, Friday 10.00-13.00

Dr. Eleni Gogou is a Chemical Engineer from NTUA (2003) and has received a PhD from the Laboratory of Food Chemistry and Technology of the School of Chemical Engineering of the National Technical University of Athens (2010). She has served (May 2021-January 2023) as an Assistant Professor at the Department of Food Science & Nutrition, School of Agricultural Sciences, University of Thessaly, with a focus on “Food Processing and Preservation”. Since January 2024, she has been an Assistant Professor at the Department of Food Science & Technology, School of Food Sciences, University of West Attica, with a focus on “Food Process Engineering and Fruit and Vegetable Processing/Preservation”.

She has participated in European and Greek funded research programs in the scientific fields of design and development of food processing and preservation methods including mild processing methods such as ultra-high pressure, pulsed electric fields and osmotic dehydration as well as active packaging technologies. He has research experience in the development of tools for controlling and verifying the effectiveness of thermal and non-thermal (ultra-high pressure) food processing methods. He has many years of research in the study of smart packaging tools (time-temperature integrators) for their application to perishable, refrigerated foods as tools for controlling the cold chain and in the collection of time-temperature data of the cold chain and the development of mathematical models for determining the quality and remaining shelf life of foods at various stages of the cold chain.

In recent years, he has worked intensively both at a research and professional level (with the establishment of a start-up company) in the development of methods for recovering bioactive components from aromatic/medicinal plants and from by-products of the agri-food sector. In the context of collaborative research programs and collaborations with food industries, he has experience in the utilization and use of bioactive ingredients in food products to extend shelf life and reduce/replace synthetic preservatives.

He has published work in peer-reviewed scientific articles (15), book chapters (5) and scientific conference proceedings (37) (SCOPUS: 652 citations, h-index: 12, GOOGLE SCHOLAR: 994 citations, , h-index: 14, i10 index: 17). He is a member of the “Science Dissemination & Communication Standing Committee” of the European Federation of Food Science and Technology (EFFoST) and of the “Alliance for the Reduction of Food Waste” in Greece.