Education data
Education data
1996-2002: Diploma in Food technology – Enology and Beverage Technology, T.E.I of Athens, Greece
Thesis: Artificial aging of Assyrtiko using wood-chips (Μελέτη των αρωματικών ενώσεων του ξύλου στο Ασύρτικο)
2000: Erasmus, University of Turin, Italy
2003-2004: Master in Methods of Synthesis in Organic Chemistry, University of Florence, Italy
Thesis: Approaches on the Synthesis of glycosilated polyphenols (Approccio alla sintesi di polifenoli glicosidati)
2005-2008: Ph.D. in Food Quality and Nutrition, University of Florence, Italy
Thesis: Plant Polyphenol Chemistry and Food Quality. Applications of Analytical Chemistry, Organic Chemistry and BIochemistry in Polyphenols Analysis
Languages: Greek, Italian, English
Scientific Qualification
According to the Italian National Scientific Qualification (art.16 of the law 30 December 2010, n.240):
Analytical Chemistry , Sector 03/A1 (2nd level) 2017-2023
Food Technology, Sector 07/F1 (2nd level) 2018-2024
Pharmaceutical, toxicological, nutraceutical and food chemistry and technology, Sector 03/D1 (2nd level) 2022-2031
Research employment history
Researcher
Food Quality and Nutrition Department - Fondazione Edmund Mach, Italy
November 2014 –
Contracted Lecturer
University of Trento - C3A, Italy
March 2018 -
Contracted Lecturer
University of Nova Gorica, Slovenia
March 2021 - April 2021
Post-Doc
Food Quality and Nutrition Department - Fondazione Edmund Mach, Italy
June 2010 – October 2014
Marie Curie Fellowship
Red cabbage anthocyanins by green analytical chemistry methods
University of Uppsala, Sweden
August 2006 - February 2007
Analyst
Department of Pharmaceutical Science, University of Florence, Italy
June 2004 - October 2004
Stage
Laboratory of Organic Chemistry, University of Gent, Belgium
February 2002 – June 2002
Analyst
Laboratory of Biotechnology and Analytical Chemistry, T.E.I. of Athens, Greece
February 2001 – February 2002
Enologist
Laboratory & Winery “Antica Contea Di Castelvero-Araldica”, Italy
September 2000 – December 2000