Dr. Athina Lazaridou is an Associate Professor in Food
Physical Chemistry in the Department of Food Science and Technology, School of
Agriculture, Aristotle University of Thessaloniki. She received her bachelor’s
(1995), M.Sc. (1999), and Ph.D. (2003) degrees from the Aristotle University of
Thessaloniki. She has worked as post-doctoral fellow at the University of
Manitoba, Department of Food Science (2003–2005) as well as in the Food Science
and Technology Department of Aristotle University of Thessaloniki (2005–2006),
and she also had an appointment as a research associate (2006–2010) in the same
department. Her research interests include the chemistry and physical chemistry
of food hydrocolloids, with an emphasis on understanding phase transition behavior
of food biopolymers and structure–property relations of polysaccharides in
solutions, dispersions, gels, and edible films and coatings as well as in model
food formulations or in real food products, with the intention to develop
functional foods of improved quality and stability for the baking and dairy
industry.
Dr. Thomas Moschakis is a Professor in the Laboratory
of Dairy Science and Technology, Department of Food Science and Technology,
School of Agriculture, Aristotle University of Thessaloniki. He received his
bachelor’s degree from the Agricultural University of Athens (1998). He received
his M.Sc. (2002) and Ph.D. (2006) degrees from the School of Food Science and
Nutrition, University of Leeds (England), and he worked as a postdoc at the Aristotle
University of Thessaloniki. His research interests include the encapsulation of
probiotics and other bioactive compounds in dairy products as a novel way for
delivery, protection, and controlled release of functional food ingredients;
dairy colloids and acid-induced gelation; monitoring phase separation,
flocculation, gelation with confocal microscopy, particle-tracking techniques
and bulk rheology to understand the factors affecting the relationship between
stability, texture, rheological properties, sensory perception, and the microstructure
of dairy systems; effects of dairy protein–polysaccharide interactions on
interfacial and emulsion properties; particle-stabilized emulsions and in vitro
digestion; and studying the physicochemical properties of traditional Greek
cheeses.
