Ioannis Mourtzinos is an Assistant Professor in Food Chemistry and Analysis in the Dept. of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki. He received his Bachelor in Chemistry (2001) and his M.Sc. in Food Chemistry and Technology (2003) from the same University and his Ph.D. (2007) from Harokopio University. He participated in courses in Ghent University (Belgium) and Corvinus University (Hungary) on issues related with food safety and health. He worked in the R&D department of PEPSICO-IVI (2008-2009) and also in the R&D and QA/QC departments of APIVITA (2010-2014). His research interests include the extraction and characterization of plants’ bioactive ingredients, encapsulation of nutraceutical compounds and the study of antioxidants during heat treatment using techniques such as High-Performance Liquid Chromatography (HPLC), Liquid Chromatography coupled with Quadrupole Time-of-Flight Mass Spectroscopy (LC-QTOF-MS), Gas chromatography (GC-MS, GC-FID), NMR spectroscopy (1H, 13C-NMR), UV-Vis Spectroscopy and Fourier-Transform Infrared Spectroscopy (FT-IR).He is the author/co-author of 45peer-reviewed publications (SCI journals)and 26contributions to internationalconferences andover 1200citations(h-factor 15). He was the principal investigator in 8research projectsand he hasthreepatents.
Further information, including the list of publications, can be found here.