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NTUA (LFCT), National Technical University of Athens, School of Chemical Engineering, Division of Process and Product Development, Laboratory of Food Chemistry and Technology |
Contact
5 Iroon Polytechniou, 15780, Athens, Greece
Tel. +30 210 7723171
Fax. +30 210 7723163
E-mail: taoukis@chemeng.ntua.gr
WebSite : http://www.chemeng.ntua.gr
Role and Contribution 
Workplan
Role of Subcontractor
Research Personnel 
Dr. Petros. S. Taoukis
Asst. Professor, is the coordinator of the project and responsible scientist of the NTUA team. He has worked and published in the areas of kinetic modelling of food deterioration during and post processing, quality and shelf life predictive modelling, predictive microbiology, enzyme technology and development and application of Time Temperature Integrator systems as quality monitors of food products. (University of Minnesota, USA ,(1982-1990), Research and Development Manager of KnorrBestfoods Greece, of Bestfoods Europe (1992-1995) Faculty member of Chemical Engineering Department of NTUA, at the Laboratory of Food Chemistry and Technology (1995-today)). His extensive work in the area of TTI is considered the scientific state of the art, aiming to develop and apply optimal systems of food quality monitoring.
Dr. Taoukis actively participates in European research and training projects and concerted actions such as FAIR-CT95- 1090: Development, modelling and application of TTI systems to monitor chilled fish quality (coordinator) (1996-2000), FAIR-CT96- 1175: Combined high pressure thermal treatment of foods-a kinetic approach (partner)(1996-1999), CIPA-CT94-0120 (Shelf life prediction of foods)(1995-1998), CIPA-CT94-0195 (Process optimisation and minimal processing of foods)(1995-1998), QLK1-2000-0164 (Traceability of Fish Products)(2000-2003).
He also manages a number of National/EU supported multipartner projects. He managed EPETII-DITRO8 (Application of High Pressure Technology in the production of Greek Products of high quality and nutritional value)(1999-2001) and currently PABET2000-400 (Production of meat products of high quality and long shelf life with High Pressure Processing)(2001-2003).
Dr. Maria Giannakourou
30 mm-Post doctoral Research Associate
Dr. Serafim Bakalis
Research scientist
to be named
Postgraduate Research scientist
John Tzigounakis
Chemical Engineer/Computer specialist
to be named
Postgraduate Research scientist
Qualifications
The National Technical University of Athens (NTUA) is the oldest and largest Technical University in Greece. The Research Committee of NTUA administers over 500 research projects, representing a budget of 15 million EURO per year. The Dept. of Chemical Engineering (DCE) has 900 students and over 100 permanent scientific personnel. The Laboratory of Food Chemistry and Technology (LFCT) belongs to the Division of Process and Product Development of DCE and is staffed by 4 Professors (1 Emeritus and 3 Assistant), 9 Ph.D graduate students and 20 Diploma research thesis students. Research in LFCT is in the areas of kinetic modelling of food deterioration and the contributing parameters during and post processing, physicochemical analyses of food components, lipid and protein technology, food quality and safety assurance and sensory evaluation. LFCT participates in European/ national research and training projects and concerted actions with food industry in know how and product development.
Selected References
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