Prof. Konstantoula Akrida-Demertzi | Nanobiotechnology Awards | Best Researcher Awards

Prof. Konstantoula Akrida-Demertzi,University of Ioannina,Greece

Dr. Konstantoula Akrida-Demertzi is a distinguished scholar with a robust background in food chemistry and technology. She holds a PhD from the University of Ioannina and has held various academic positions at the University of Ioannina, including Lecturer, Assistant Professor, and Associate Professor until her retirement in 2018. Her research spans diverse areas such as food and beverage quality control, food biotechnology, and food microbiology. Dr. Akrida-Demertzi has authored numerous publications in international journals and books, focusing on topics ranging from fermentation processes to food preservation. She has actively contributed to academia through supervising doctoral and master’s theses, as well as participating in numerous scientific committees and workshops. Dr. Akrida-Demertzi’s expertise and leadership extend to her roles in professional associations, reflecting her dedication to advancing food science both nationally and internationally.

Professional Profile:

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🎓Education:

Dr. Konstantoula Akrida-Demertzi earned her PhD from the University of Ioannina, specializing in the dynamic field of Food Chemistry and Technology. Her doctoral studies provided a robust foundation for her subsequent academic and research career, equipping her with deep expertise in understanding the complexities of food composition, processing, and preservation. This educational background enabled Dr. Akrida-Demertzi to contribute significantly to the fields of food quality control, biotechnology, and microbiology throughout her career. Her research has encompassed diverse areas such as fermentation processes and innovative methods in food preservation, reflecting her commitment to advancing scientific knowledge in food science.

🏅Professional Experience :

At the University of Ioannina, Dr. Konstantoula Akrida-Demertzi held a distinguished academic career spanning multiple roles. Beginning as a Lecturer, she imparted knowledge and guidance to students in the field of Food Chemistry and Technology. Through her expertise and dedication, she progressed to the position of Assistant Professor, where she continued to deepen her impact on both research and teaching. Recognized for her contributions and leadership, Dr. Akrida-Demertzi eventually attained the rank of Associate Professor, a position she held until her retirement in 2018. Her tenure at the university was marked by significant scholarly achievements, mentorship of students, and contributions to the academic community, reinforcing her reputation as a respected authority in food science.

🧪 Research Area:

Dr. Konstantoula Akrida-Demertzi’s research career has been distinguished by her extensive contributions to several critical areas within food science. Her expertise spans food and beverage quality control, where she has focused on ensuring the safety, consistency, and nutritional value of food products. In the realm of food biotechnology, Dr. Akrida-Demertzi has explored innovative methods to enhance food production and improve its nutritional content through biotechnological applications. Her work in food microbiology has been instrumental in understanding microbial interactions in food ecosystems, crucial for food safety and preservation strategies.