Panagiotis Kandylis is an Assistant Professor in Food Science – Oenology and Alcoholic Beverages in the Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki. He received his Bachelor in Chemistry (2003), his M.Sc. in Environmental Analysis (2014), his Ph.D. “Use of immobilized cells on starch and starchy raw materials in wet and freeze dried form in wine making” (2009) and his Diploma in Oenology (2010) from University of Patras. He also receive his M.Sc. in Food Biotechnology from University of Ulster, N. Ireland, U.K. (2005) and his M.Sc. in Physical Sciences from Hellenic Open University (2017). His research interests include Low- and reduced-alcohol wine production, Novel alcoholic products, Antioxidant properties of wine and beer, Isolation of indigenous yeast strains for products with improved characteristics, Chemistry and Microbiology of wine and beer, Food Science/Fermentation Technology. He is the author/co-author of 47 peer-reviewed publications, 6 Book chapters and 59 contributions to international conferences with over 747 citations (h-factor 16). He participated in 6 research projects and he has one patent. Since 2012 he is a member of Editorial Board of international scientific journal “Food Research International”. He also serving as Guest Editor in several international journals like Foods (SI title: Grapes and their Derivatives in Functional Foods) and Frontiers in Microbiology (SI title: Wine Microbiology: Current Trends and Approaches).
Address: Laboratory of Oenology and Alcoholic Beverages, Dept. of Food Science & Technology, Faculty of Agriculture Aristotle University, P.O. Box 235, Thessaloniki, Greece 541 24
Attached CV: Attachment
Phone Number: 2310991678