Rank/Position: Professor, Aristotle University of Thessaloniki

Scientific Field: Dairy & Dairy Products Technology

Faculty/Department/Research Institution: Department of Agriculture, Aristotle University of Thessaloniki

Thomas Moschakis is a Professor in the Department of Food Science & Technology of the Department of Agriculture, School of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki. He graduated from the Department of Food Science & Technology of the Agricultural University of Athens and continued his postgraduate studies at the School of Food Science and Nutrition, University of Leeds (England), from where he obtained the degrees of M.Sc. (2002) and Ph.D. (2006). In the period 2008-2009 he worked as a postdoctoral researcher at the Faculty of Agriculture of the Aristotle University of Thessaloniki.

His research interests focus on: Microencapsulation of bioactive ingredients (e.g. probiotic microorganisms) in dairy products for incorporation with enhanced protection – Investigation of factors affecting shelf stability, texture, rheological properties and microstructure of milk and its products – Stabilization of food emulsions using nanoparticles – Study of milk proteins and polysaccharides as well as their interactions in the stabilization of dispersion systems – Investigation of factors affecting lipolysis – Design and development of dairy products with improved dietary properties – Mapping and mapping of the special characteristics of traditional dairy products.

He has published, with his collaborators, 46 research papers in international peer-reviewed journals (SCI), 2 research papers in other international peer-reviewed journals, 21 articles in books and conference proceedings and over 100 presentations at international and national conferences (>1650 citations, h – index = 22, Scopus) (>2250 citations, h – index = 26, Google scholar). He has also filed two patents with the following organizations: Hellenic Industrial Property Organization & World Intellectual Property Organization. Furthermore, he participated in research programs and was scientifically responsible for > 15 research and development programs funded mainly by the Greek Food Industry.