Spiros Paramithiotis Photo
Spiros Paramithiotis
Agricultural University of Athens
Athens
Biography
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 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 the book entitled ‘Lactic Acid Fermentation of Fruits and Vegetables’ published by CRC Press, co-authored 50 publications in peer-reviewed journals, 28 book chapters, over 100 publications in national and international conference proceedings and has received more than 900 citations.
Role
OCM
2nd International Conference on Food Safety and Hygiene
3rd International Conference on Food Science & Technology
International Conference on Food Safety & Hygiene (CPD Credits)
CPD Accredited World Congress on Microbiology & Applied Microbiology
International Conference On Agriculture Technology and Food Science
Research Interests
Spiros Paramithiotis research interests lie mainly in the field of food fermentations.
Food Fermentations
Health and Food Safety
University’s Food, Consumer Behaviour and Health Research, Food fermentations, microbial taxonomy, microbial physiology and food borne pathogens.
Food Science and Technology

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