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
Personnel
Head of Laboratory
Koutsoumanis Konstantinos, Professor
Teaching and Research
1. Koutsoumanis Konstantinos, Professor, Food quality control
2. Doulgeraki Agapi, Assistant Professor, Food Microbiology
School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment
