Eleni Gogou

Assistant Professor

Food Processing and Preservation

 

Research interests

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Food processing design and optimization, Nonthermal processing, Cold chain management, Agrofood side streams and by-products valorization, New product development, Shelf life testing, Active and smart packaging

Brief CV

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Dr. Eleni Gogou is a Chemical Engineer (National Technical University of Athens, 2003) and has received her PhD from the Laboratory of Food Chemistry and Technology, School of Chemical Engineering of National Technical University of Athens (2010). She has participated in European and national funded research projects in the scientific fields of nonthermal food processing technologies (high pressure, pulsed electric fields for shelf-life extension. She has substantial research experience in developing tools (integrators) for the evaluation of food processing (pasteurization, sterilization, high pressure) impact on food quality attributes, endogenous enzymes and microflora. Her research in food processing and preservation fields focuses on the development of innovative, non-thermal food processing methods i.e. high pressure, pulsed electric fields and osmotic dehydration.
At the same time, she has long experience in the field of intelligent packaging (time-temperature integrators) for cold chain management and related cold chain management tools including Blockchain Technology. She is involved in the administration of Cold Chain Database, a database collecting real time-temperature data of the cold food chain in Europe.
She has many years of experience in developing mathematical models for determining the quality and remaining shelf life of chilled and frozen food products along the cold chain. She has been active in the design, optimization and scale-up of extraction technologies for the recovery of bioactive compounds from food processing side streams and by-products. She is member of the initiative Food Saving Alliance in Greece.
Her published work includes peer-reviewed scientific articles (13), book chapters (4) and scientific conference proceedings (36) and 278 citations (h-index: 8, according to Scopus, 2021).

Extended CV

Courses

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Food engineering

Food preservation and packaging

Selected publications

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• Theofania Tsironi, Athina Ntzimani, Eleni Gogou, Maria Tsevdou, Ioanna Semenoglou, Efimia Dermesonlouoglou, Petros Taoukis. 2019. Modelling the effect of active modified atmosphere packaging on the microbial stability and shelf life of gutted sea bass. Applied Biosciences and Bioengineering. Appl. Sci. 2019, 9, 5019; doi:10.3390/app9235019.
• Epameinondas Xanthakis, Eleni Gogou, Petros Taoukis, Lilia Ahrné. 2018. Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes. Innovative Food Science & Emerging Technologies, 48, 248-257.
• Tsironi T., Dermesonlouoglou E., Giannoglou M., Gogou E., Katsaros G, Taoukis P. 2016. Shelf-life prediction models for ready-to-eat fresh cut salads: Testing in real cold chain. International Journal of Food Microbiology, 240, 131-140.
• Papathanasiou Μ., Reineke Κ., Gogou Ε., Taoukis P.S., Knorr D. 2015. Impact of high pressure treatment onthe available glucose content of various starch types: A case study on wheat, tapioca, potato, corn, waxycorn and resistant starch (RS3). Innovative Food Science and Emerging Technologies, 30, 24-30.
• Strati I.F., Gogou E, Oreopoulou V. 2014. Enzyme and high pressure assisted extraction of carotenoids from tomato waste. Food and Bioproducts Processing, 94, 668‐674.