Thomas Moschakis is Associate Professor in the Laboratory of Dairy Science & Technology, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki. He received his Bachelor’s degree from Agricultural University of Athens (1998), his M.Sc. (2002) and Ph.D. (2006) degrees from the School of Food Science and Nutrition, University of Leeds (England) and he worked as post doc in Aristotle University of Thessaloniki. Dr. Moschakis has participated in many research projects and he has directed more than 15 research projects funded mainly from dairy industries. His research interests include the encapsulation of probiotics and other bioactive compounds in dairy products as a novel way for delivery, protection and controlled release of the functional food ingredients; Dairy colloids and acid-induced gelation; Monitoring phase separation, flocculation, gelation with confocal microscopy, particle tracking techniques and bulk rheology to understand the factors affecting the relationship between stability, texture, rheological properties, sensory perception and microstructure of Dairy systems; Effects of dairy protein–polysaccharide interactions on interfacial and emulsion properties; Particle-stabilized emulsions and in vitro digestion; Studying the physicochemical properties of traditional Greek cheeses. He has published more than 45 research papers in peer reviewed (SCI) Journals, 2 research papers in other peer reviewed Journals, 21 Chapters in Books and Conference Proceedings (National and International), he has more than 100 presentations to national and international conferences (>1650 citations, h – index = 22, Scopus) (>2250 citations, h – index = 26, Google scholar).
Address: Laboratory of Dairy Science & Technology, Dept. of Food Science & Technology, Faculty of Agriculture Aristotle University, P.O.Box 235, Thessaloniki, Greece 541 24
Attached CV: Attachment
Phone Number: 2310991680