Dimitreli Georgia

Georgia Dimitreli is an Associate Professor at the Department of Food Science and Technology of International Hellenic University, specializing in “Milk and Dairy Products Technology and Quality Control”. She graduated from the Department of Food Technology of the Alexander Technological Educational Institute of Thessaloniki-Greece. She obtained a Ph.D from the University of Lincoln, Hull-UK in the field of technology and rheology of processed cheese entitled “Rheological and Textural Properties of Processed Cheese”.
Her research interests are related to the technology and quality control of milk and dairy products (kefir, yogurt, dairy fermented frozen-desserts such as frozen-yogurt and frozen-kefir, Greek traditional cheeses, processed cheeses), the development of novel functional dairy products, food rheology, physicochemical characterization of polysaccharides, the study of the rheological behavior and structure of milk protein-lipid-polysaccharide systems and the study of the properties of edible kefiran films.
Her research activity includes her participation in 22 research projects. She has 31 scientific papers in peer-reviewed international journals, 29 publications in peer-reviewed international conference proceedings and 10 publications in Greek conference proceedings. She has also participated in the writing of 2 chapters in scientific books. She is a reviewer in 6 scientific journals and is a member of the editorial team of the scientific journal International Dairy Journal.

Curriculum Vitae (pdf)

Scientific Field:
Milk and Dairy Products Technology and Quality Control / Food Technologist
Courses taught:
(276-190107) Introduction to Food Science and Technology, (276-190401) Food Engineering II, (276-190502) Technology and Quality Control of Milk and Dairy Products, (276-190802) New Food Product Development
Office Hours:
Monday and Thursday 11:00-13:00
Office 7 Ground floor (old building)
Phone Number:
+30 2310 013886
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