Ph. D Associate Professor, Department of Food Science and Technology, Chair of the ‘New Food Product & Business Development’ MSc program, Perrotis College
Dr. Kiki Zinoviadou (F) is an Associate Professor at Perrotis College in the Food Science and Technology pathway and Chair of the New Food Product and Business Development MSc program. She participates in and coordinates major EU- and nationally-funded research projects. Moreover she has authored various articles in peer review journals while her work has been referenced more than 1000 times. Her research interests include the development of novel food products as well as the understanding of the factors that determine the relationship between sensory perception, texture, microstructure, physicochemical properties and shelf-life of food systems. Additionally, she is active in the field of food innovation, food waste valorization and the use of by-products for NPD. Kiki is one of the fundamental members of the Perrotis Krinos Olive Center and has been involved in research projects related to the effect of various parameters on the quality and nutritional characteristics of olive oil and table olives as well as consultancy and training activities. She has been a jury at various olive oil competitions and is a member of the National Table Olive Taste Panel.
Topic: Exploring the effect of packaging material and variety on the quality characteristics of olive oil