- Food Sci. Dept.
Associate Professor, Seafood Safety and Preservation
Head of Lab. Marketing and Technology of Aquatic Products and Foods, Dept. of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece. Email: email@example.com
Ioannis S. Boziaris studied Food Science & Technology in Agricultural University of Athens, Greece, got his MSc on Food Science from University of Leeds, UK and his PhD on Food Microbiology from University of Surrey, UK. He worked as post-doctoral researcher in Agricultural University of Athens and as consultant for the private sector in the area of water sanitation, food safety and quality management systems. In 2006, he joined the Department of Ichthyology and Aquatic Environment of University of Thessaly, Greece, as Assistant Professor, became tenured in 2011 and Associate Professor and Head of the Laboratory of Marketing and Technology of Aquatic Products and Foods in 2015. He teaches Seafood Processing, Microbiology and Safety in both undergraduate and postgraduate levels.
His research is focused on food/seafood microbiology, spoilage, safety and preservation. Ioannis S. Boziaris is also assessor of Hellenic Accreditation System for Food Safety Management Systems Certification Bodies and instructor of Hellenic Food Authority.
Her research is focused on the development and use of -omics methodologies such as Genomics (by PCR/qPCR/HRM), Metagenomics (NGS), Metabolomics (SPME/GC-MS) and Proteomics (MALDI-TOF MS) for rapid assessment of Seafood Safety and Quality. During her postdoctoral career, she got two individual competitive research projects (EU-Greek Grants) and also involved in various research programs of European Union and Greek government. She is also Adjunct Professor at the University of Thessaly where teaches courses related to seafood safety, quality control and authenticity.
She has published so far more than 45 scientific papers in Journals, International Conferences and book chapters. Additionally, she is reviewer in 12 peer-reviewed Journals of Elsevier, Wiley, Taylor & Francis and Frontiers. Recently, as visiting postdoctoral researcher at Seafood Lab of OSU, she worked on the applications of high-pressure processing (HPP) for minimizing the microbiological risks and extending the shelf life of seafood.