Spiros Paramithiotis graduated from the Department of Food Science and Human Nutrition of the Agricultural University of Athens, Greece, in 1996. In 1998 he received a scholarship for post-graduate studies from the State Scholarship Foundation of Greece and in 2002 he received the PhD degree in Food Microbiology from the Agricultural University of Athens. In 2003, he joined the Agricultural University of Athens, Department of Food Science and Human Nutrition, Laboratory of Food Quality Control and Hygiene as a member of the scientific personnel where he works until today. His research interests lie mainly in the field of food fermentations, with particular emphasis on microbial taxonomy, metabolism, physiology, symbiotic patterns and the underlying molecular mechanisms. He has participated in several research projects funded by the EU, the Greek Secretariat of Research and Technology as well as food industries. He has edited two books published by CRC Press, co-authored more than 100 publications in peer-reviewed journals and book chapters and has received more than 1000 citations.

About the group - WG6. Project design and development innovative prototypes of products and small-scale processing technologies

Photos

Elena Bartkiene (Lithuania) - MMXIX

Elena Bartkiene (Lithuania) - MMXX

Objectives and impacts

• Development of novel formulations of bread and baking goods (e.g. biscuits, cookies, pasta)
• Development of product and processing prototypes based on cereals, sourdough microorganisms, enzymes and metabolites, and applied to agri-food, cosmetic, nutraceutical and pharmaceutical industries.
• Optimization of preservation of nutritional, structural and functional properties of low-processed food
• Development of processing technologies tailored to farmers and companies and that help local economies
• Development of technologies to reduce food waste