Collection
Chemistry: Plant and Agri-Food Waste Extracts as Natural Preservatives in Food Industry
Editors
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Stavros Lalas
Professor Stavros Lalas, University of Thessaly, Greece. He holds two BSc, in Agricultural Technology and in Food Technology. He also holds a PhD in Food Technology. He is now a Professor at the Department of Food Science and Nutrition in the University of Thessaly (Greece). He has extensive experience in food lipids and the extraction of natural antioxidants. He participated in 45 research and educational programs (in 22 as scientific coordinator). He has published 127 articles in international scientific journals, 2 chapters in books and more than 60 works in national and international conferences.
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Theodoros Chatzimitakos
Dr Theodoros Chatzimitakos, University of Thessaly, Greece. He is an Academic Fellow at the University of Thessaly, teaching courses on Food Chemistry, Organic chemistry, Biochemistry and Analytical Chemistry. He specializes in novel extraction techniques for organic compounds, as well as the study of bioactive compounds from various extracts. He has published more than 60 research articles, co-authored 8 book chapters and served as guest editor in 9 special issues and collections. Currently, his research interests focus on extracting and studying bioactive compounds from plant (by)products using green extraction methods.
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Vassilis Athanasiadis
Dr Vassilis Athanasiadis, University of Thessaly, Greece. He has a BSc in Food Technology and an MSc in Applied Public Health and Environmental Hygiene. He also holds a PhD in Food Science and Nutrition and he is a Postdoctoral Researcher at the University of Thessaly and has experience in the recovery, separation, and identification of natural product extracts and the determination of their antioxidant activity. He actively participated in 11 national research projects, published 52 research studies in peer-reviewed international scientific journals and gave 26 work presentations at international and national conferences.
