Panagiotis Skandamis

Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens
Athens Greece

Biographical Sketch: Dr. Panagiotis Skandamis holds a PhD on Food Microbiology and has worked as a post-doctoral fellow in the Department of Animal Science of Colorado State University in USA. He is currently working as Associate Professor in the Agricultural University of Athens, teaching Food Microbiology, Predictive Modelling, Food Hygiene and Quality Control of Foods. Dr. Skandamis has authored 98 original research papers in journals of SCI and 26 book chapters. His research is funded by 5th, 6th and 7th EU Framework Program, National Grants and direct contracts with the Greek Food Industry in microbial food safety and predictive microbiology. He is Associate Editor in Food Research International and member of the Editorial Board of Journal of Food Protection, Applied and Environmental Microbiology and International Journal of Food Microbiology. He is also the developer of GroPIN, a Predictive Modelling Software tool, which simulates over 400 kinetic and probabilistic models for pathogens and spoilage organisms under static and dynamic food processing and storage parameters.

Papers:
P1-07 The Effect of Oregano Essential Oil Encapsulated in Liposomes and High Pressure Processing on the Survival and Heat Tolerance of Escherichia coli O157:H7 in Ground Beef
P1-08 Efficacy of the Combined Application of High Pressure Processing and Oregano Essential Oil-based Antimicrobial Edible Films for the Control of Listeria monocytogenes on Ham Slices
P1-39 The Impact of Co-cultivation on Growth, Expression of Virulence Genes and In Vitro Virulence Potential of Listeria monocytogenes
P2-11 Effect of Adaptation to Acetic Acid and Low pH on the Acid Resistance of Salmonella enterica ssp. enterica Serovar Enteritidis in Laboratory Medium and Mayonnaise
P2-15 Molecular Identification and In Vitro Evaluation of Fungal Growth from Sweet Brioche-like Products
P2-17 Time Temperature Indicators (TTI) Based On Chromogenic Bacterium Janthinobacterium sp
P2-39 Application of Edible Films Supplemented with Probiotic Bacteria in Ham Slices Packaged after High Pressure Processing