Laboratory of Food Chemistry – Biochemistry, Dept. of Food Science & Technology, Faculty of Agriculture
Aristotle University, P.O. Box 235, Thessaloniki, Greece 541 24
Τel. +30 2310 991637
Ioannis Mourtzinos is an Associate 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 60 peer-reviewed publications (SCI journals) and 28 contributions to international conferences and over 1588 citations (h-factor 18). He was the principal investigator in 8 research projects and he has three patents.
Further information, including the list of publications, can be found here.