Laboratory of Food Microbiology and Hygiene

Brief History

The history of the Microbiology Laboratory dates back to 1990 and it belongs to the Department of Food Science and Technology. Following its foundation the lab was then staffed with existing scientific and technical personnel which already had specialized knowledge and long experience in this field.

Fields of knowledge 

  • Food Microbiology
  • Food Hygiene and Safety
  • Dairy Microbiology
  • Food Quality Control

Research fields

-Microbiology of traditional products. Microflora of traditional milk products
-Biochemical activity of LAB and other microorganisms from milk
-Pro-biotic and technological properties of LAB. Authentication of microorganisms with modern technques
-Control of microbial quality and assurance
-Risk analysis
-Microbial alteration and shelf life of foods
-Sensory evaluation of foods


Head of Laboratory
Koutsoumanis Konstantinos, Professor

Teaching and Research
1. Koutsoumanis Konstantinos, Professor, Food quality control

2. Doulgeraki Agapi, Assistant Professor, Food Microbiology


Laboratory Assistant Teaching Staff
1. Charitonidou Eugenia, Food Technologist
2. Chaida Chrisanthi, Food Technologist

Administrative and Technical personnel
1. Misirlis Charalampos, Administrative