Dr. Eugenios Katsanidis is currently serving as an Associate Professor at the Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Greece. He received a B.S. with a specialization in Agricultural Industries – Food Science and Technology from the Department of Agriculture of the Aristotle University of Thessaloniki, Greece, and a M.Sc. and a Ph.D. degree from the Department of Food Science and Nutrition of the University of Minnesota, USA. During his graduate studies, he worked as a consultant for the food industry. From 1999 to 2001 he worked in the R&D Department of the Pillsbury Company (Minneapolis, MN, USA). He was appointed Lecturer at the Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Greece in 2005.
His research interests include the development of novel processing and preservation technologies for meat and seafood products aiming at quality optimization, the design of innovative lipid-structuring systems for animal fat substitution, new food product development and determination of shelf-life of food, food packaging and the interactions between packaging materials and food products.
Since 2019 he is serving as Director of the Graduate Program “M.Sc. in Food Law”. He has published 32 papers in peer-reviewed scientific journals (h-index: 15), several book chapters, and has more than 1000 citations. He has participated in 15 externally-funded research projects and he has been the project leader in 10 of them.
Last update, April 2022