24410-64783
Stavros Lalas
Professor
Fats & Oils Technology, Preservation and Quality Control
Scientific research fields
• Food Lipids
• Food Analysis
• Extraction of natural antioxidants and antimicrobials compounds and their use in foods and cosmetics
• Pulsed Electric Field
• Cloud Point Extraction
• Deep Eutectic Solvents
• Humic and fulvic acids
Brief CV
Professor Stavros Lalas graduated BSc in Agricultural Technology in 1991 and Food Technology in 1995, PhD in Food Technology in 1998. He is a Professor at the Department of Food Science and Nutrition of University of Thessaly (Greece). He has extensive experience in isolation, separation and identification of natural product extracts and determination of their antioxidant activity. He also has experience on analytical techniques. He served as inspector in the Greek National Food Safety Authority (EFET). He was a member of the HACCP Special Technical Committee of the Hellenic Accreditation System Authority (ESYD) and accredited a food safety certificate by the Royal Institute of Public Health and Hygiene (R.I.P.H.H.) of the United Kingdom. He participated in 47 research and educational programs (in 18 as scientific coordinator). He has published 82 articles in international scientific journals (with more than 3600 citations), 2 chapters in books, more than 56 works in national and international conferences. He is also a member of the Committee of 11 PhD thesis (in 4 as Supervisor) and 22 MSc projects (in 15 as Supervisor), member of the editorial board of 16 scientific journals and reviewer in 123 international scientific journals. He is a member of the American Chemical Society.
Courses
• Introduction to Food Science and Technology
• Food Chemistry
• Technology & Quality Control of Fruits-Vegetables & Their Products
• Instrumental Analysis
• Technology and Quality Control of Fats-Oils
Selected publications
• Characterisation of Moringa oleifera seed oil variety “Periyakulam 1”. (2002). Lalas S. and Tsaknis J. Journal of Food Composition and Analysis, 15, 65-77.
• An improved method for the discrimination of oils and fats. (2013). Th. Dourtoglou, V. Dourtoglou, V. Diamadopoulou and S. Lalas. Analytical Methods, 5(2), 546-553.
• Nutritional characterization of leaves and herbal tea from the leaves of Moringa oleifera cultivated in Greece. (2017). S. Lalas, V. Athanasiadis, I. Karageorgou, G. Batra, G.D. Nanos, D.P. Makris. Journal of Herbs, Spices & Medicinal Plants, 23 (4), 320-333.
• Humic and fulvic acids as potentially toxic metal reducing agents in water. (2017). S. Lalas, V. Athanasiadis, and V. Dourtoglou. CLEAN – Soil, Air, Water, 46 (2), 1700608.
• Optimization of the extraction of antioxidants from winery wastes using cloud point extraction and a surfactant of natural origin (lecithin) (2020). A. Alibade, G. Batra, E. Bozinou, C. Salakidou and S. Lalas. Chemical Papers, 74(12), 4517-4524. DOI: 10.1007/s11696-020-01269-0.
