Ioannis Mourtzinos

Aristotle University of Thessaloniki
Thessaloniki Greece

Biographical Sketch: Ioannis Mourtzinos is a Lecturer in Food Chemistry and Analysis in the Dept. of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki. He received his Bachelor in Chemistry (2001) and his M.Sc. in Food Chemistry and Technology (2003) from the same University and his Ph.D. (2007) from Harokopio University. He participated in courses in Ghent University (Belgium) and Corvinus University (Hungary) on issues related with food safety and food & health. He worked in the R&D department of PEPSICO-IVI (2008-2009) and also in the R&D and QA/QC departments of APIVITA (2010-2014). His research interests include the extraction and characterization of plants’ bioactive ingredients, encapsulation of nutraceutical compounds and the study of antioxidants during heat treatment using techniques such as High Performance Liquid Chromatography (HPLC), Gas chromatography (GC-MS, GC-FID), NMR spectroscopy (1H, 13C- NMR), and UV-Vis Spectroscopy. He is the author/co-author of 9 peer-reviewed publications (SCI journals) and 7 contributions to international conferences and over 300 citations (h-factor 8). He participated in 4 European and international research projects and he has one patent.

Papers:
P1-06 Studying the Individual and Combined pH, NaCl and Propolis Limits for Growth of Penicillium expansum