Food Chemistry Laboratory

Proestos Charalampos (Associate Professor)

Valdramidis Vasiilis (Associate Professor)

Markaki Panagiota (Professor, Lab Director)

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Galanos Dimitrios (Professor Emeritus)
Mastronikolis Sofia (Professor Emeritus)

Qualitative and quantitative determination of bioactive ingredients (polyphenols, vitamins, carotenoids) in food (e.g. herbal teas, plant products) and essential oils. Studies of their antioxidant activity.
Studies of heavy metal (e.g. Cd, Pb, Hg, As) levels in Greek food of plant and animal origin and in processed food (e.g. canned food). Heavy metal migration from package to food.
Molds in food. Isolation and identification of their toxic metabolites.
Studies of factors influencing the biosynthesis of toxic mold metabolites in agricultural products.
Development and validation of food mycotoxin assay methods.
Studieson the allergenic activity of food and genetically modified organisms.
Qualitative and quantitative determination of lipids (mainly the poly-unsaturated fatty acids (EPA, DHA), sterols, triglycerides, phospholipids, carotenoids] and essential metals in aquatic edible organisms (fish and sea-food) for the estimation of their nutritional value.