Antonia Terpou is an Assistant Professor at the newly
established Department of Agricultural Development, Agri-Food and Natural
Resources Management of the School of Agricultural Development, Nutrition and
Sustainability of the National & Kapodistrian University of Athens. She received
her BSc in Agricultural Science–Food Technology from the Aristotle University
of Thessaloniki, Greece. She received the Interstate MSc in Food
Biotechnology (2012) from the University of Ulster, UK, the University of
Ioannina, Greece and the University of Patras, Greece. Her doctoral degree was
granted by the Department of Chemistry University of Patras (2017), with a specialization
in Chemistry and Food technology. She specializes in food chemistry, food
technology, food authentication, dairy science, wine making, fermentation
technology, food microbiology, agro-industrial waste utilization, sustainable
food production and industrial bioreactor design.
Marilena Dasenaki is an Assistant Professor at the Laboratory
of Food Chemistry of National and Kapodistrian University of Athens. She
completed her PhD studies in Analytical Chemistry in the Department of
Chemistry of NKUA in 2015 and was a Post-Doctoral Researcher at the same
Department until 2021. Her research activity focuses on the study of food
safety and food authenticity using cutting-edge mass spectrometric techniques,
advanced metabolomics workflows and sophisticated chemometric tools. Her
research interests include the development of novel methodologies for the
determination of food contaminants and also the development of authenticity
protocols for the determination of food adulteration, geographical origin and
type of farming, as well as food alterations during treatment.
