Dr. Stergiani Ordoudi is an Associate Professor of Food Science. She studied Chemistry at the School of Chemistry at Aristotle University of Thessaloniki (2001), where she also completed her postgraduate studies in Food Chemistry and Technology (2003) and earned her PhD (2007). During her postdoctoral research, she was trained in NMR spectra acquisition techniques at the NMR Center of the University of Ioannina and the NMR Laboratory of the Institute for the Study of Macromolecules (Milan, Italy), as well as in advanced chemometric methods for spectra analysis at the Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia (Modena, Italy).

At the same time, she worked at the School of Chemistry, as an employee of the Department of Chemical Technology and Industrial Chemistry (2006-2014), as a Laboratory Teaching Staff in the field of “Food Chemistry and Technology” (2014-2024) and as a scientific associate in the Laboratory of Food Chemistry and Technology. She has also been a laboratory associate at the Department of Food Technology of the Technological Educational Institute of Thessaloniki (2009-2010). She has participated in several research projects serving also as a Scientific Coordinator. She took part in COST actions (FA1101, CA19145) either as a Working Group co-leader or as a member of the Management Committee. She is an active member of the Greek node of the European research infrastructure METROFOOD-RI.

She has hands-on experience in the analysis and identification of natural ingredients (phenols, carotenoids, volatile organic compounds) using spectroscopic (UV-Vis, FTIR, NIR, NMR, Fluorescence) and chromatographic techniques (HPLC-DAD/FL/RI, LC-MS, GC-FID/MS) as well as in data analysis with chemometrics. Her current research focuses on developing green, spectroscopic fingerprinting methods for the quality control of wines, beverages, and flavorings. She is specifically interested in studying (a) oxidation phenomena, organoleptic quality, and antioxidant or other biofunctional properties of fruit and processing by-products, as well as (b) authenticity issues of high-value products.

Her research work has been published in peer-reviewed, international scientific journals (39 articles), books/encyclopedias, and collective volumes (11 chapters) but also in proceedings of national and international scientific conferences (> 60 announcements) with >1000 citations (h factor 19).