Professor
Tel: (+302610) 997123, 962964
Fax: (+302610) 997105
Web Page: http://www.chem.upatras.gr/faculty/bekatorou
List of Publications:
Contact hours:
Curriculum Vitae
ACADEMIC STUDIES/POSITIONS
- 1990-1995: Diploma in Chemistry. Department of Chemistry, Aristotle University of Thessaloniki, Greece.
- 1996-2001: PhD in Chemistry. Department of Chemistry, University of Patras, Greece.
- 2001: Post-doctoral researcher (Research Officer, Spine point 6, Grade 1 A). School of Biological & Environmental Sciences, University of Ulster, N. Ireland, UK.
- 2003-2006: Post-doctoral researcher and Temporary Lecturer (Food Chemistry & Technology / Instrumental Chemical Analysis) at the Department of Chemistry, University of Patras, Greece.
- 2006-2011: Lecturer of Food Chemistry & Technology. Department of Chemistry, University of Patras, Greece.
- 2011-2018: Assistant Professor of Food Chemistry & Technology. Department of Chemistry, University of Patras, Greece.
- 2018-2023: Associate Professor of Food Chemistry & Technology. Department of Chemistry, University of Patras, Greece.
- Since 2023: Professor of Food Chemistry & Technology. Department of Chemistry, University of Patras, Greece.
RESEARCH/EDUCATIONAL GRANTS
- 1996-1998. Discinovation, Stride Hellas (Greece/EU): “Method of alcohol production using a biocatalyst".
- 1997. Educational project, Greek Centre for Productivity (Greece//EU): “Conservation and traditional production of local livestock farming products”.
- 1998-1999. Educational project EPEAEK (Greece/EU): “Quality control in the food and packaging materials industry”.
- 1999-2001. EPET II, GSRT/EU: “Exploitation of whey for the production of food products employing biotechnological methods”.
- 1999-2000. Educational project, Centre for Professional Learning of the University of Patras (Prefecture of Western Greece/EU): “Viticulture and restructuring of vineyards”.
- 2002-2003. Educational program funded by EPEAK II (Greek State): International, Interdisciplinary Postgraduate Program “MSc in Food Biotechnology”, University of Ulster (UK), University of Patras (GR) and University of Ioannina (GR).
- 2003-2005. EPEAK II, HERAKLITOS I (Greece/EU): “Solid wastes & by-products of agricultural industries as substrates for cell immobilization for use as starter cultures in baking processes”.
- 2003-2005. Joint Research & Technology Programmes: Greece-Serbia (GSRT/EU): “Production of wine and beer using freeze-dried immobilised cells in various bioreactor configurations. Potential production of commercial dry biocatalysts”.
- 2004-2007. EPEAK II, PYTHAGORAS I (Greece/EU): “Utilization of brewer’s spent grains for production of fungal biomass and products of high added value”.
- 2004-2007. EPEAK II, PYTHAGORAS I (Greece/EU): “The dairy liquid waste as raw material for the production of probiotic kefir cultures for use in cheese ripening”.
- 2007-2010. ROP of Western Greece (Greece/EU): “Production of dried starter cultures using whey as raw material for use in food production”.
- 2009-2012. Project Karatheodori (University of Patras): “Products of added value based on SCP produced by biotechnological utilization of mixed agro-industrial wastes”.
- 2011-2015. HERACLITUS, ESPA 2007-2013 (Greece/EU). “Production of single cell protein, edible mushrooms and food additives through biotechnological exploitation of mixed food industry wastes”.
- 2011-2015. HERACLITUS, ESPA 2007-2013 (Greece/EU): “Production of biodiesel from food industry wastes”.
- 2013-2015. ESPA 2007-2013, SYNERGASIA 2011 (Greece/EU): “Agroindustrial liquid and solid wastes as raw materials for the production of a new generation biofuel”.
- 2013-2015. ESPA 2007-2013, SYNERGASIA 2011 (Greece/EU): “Cellulose nano- and micro- biotechnology: applications in food industries”.
- 2013-2015. ESPA 2007-2013, SYNERGASIA 2011 (Greece/EU): “Production of new functional foods (sausages and dairy products) adding probiotics isolated from dairy products”.
- 2013-2015. ESPA, ARISTEIA II (Greece/EU): “Cellulose nano- and micro-biotechnology: Fermentations at extremely low temperatures for food production”.
- 2015-2016 Grant from the Agricultural Cooperatives Union of Aeghion SA, Aeghion, Greece: “Exploitation of Raisin Finishing Side-streams”.
- 2018-2020. Action “Reinforcement of the Research and Innovation Infrastructure” of the Operational Programme “Competitiveness, Entrepreneurship and Innovation-NSRF
- 2014-2020” (Greece/ERDF): “Research Infrastructure on Food Bioprocessing Development and Innovation Exploitation-Food Innovation RI” (https://www.foodinnovations.gr/).
Courses
Undergraduate modules
- FOOD CHEMISTRY (Compulsory). Department of Chemistry, University of Patras.
- FOOD CHEMISTRY & TECHNOLOGY – OENOLOGY Ι (Optional). Department of Chemistry, University of Patras.
- FOOD CHEMISTRY & TECHNOLOGY – OENOLOGY ΙI (Optional). Department of Chemistry, University of Patras.
- VITICULTURE (Optional). Department of Chemistry, University of Patras.
- RENEWABLE ENERGY SOURCES AND CHEMICAL STORAGE (Optional). Department of Chemistry, University of Patras (past curriculum).
- FOOD CHEMISTRY & TECHNOLOGY (Optional). Department of Biology, University of Patras (past curriculum).
Postgraduate modules
- TREATMENT OF FOOD INDUSTRY WASTES (MSc Food Bioprocesses & Biorefineries; Department of Food Science & Technology, Agricultural University of Athens).
- VALORIZATION OF RENEWABLE RESOURCES (MSc Food Bioprocesses & Biorefineries; Department of Food Science & Technology, Agricultural University of Athens).
- ADVANCED FOOD CHEMISTRY (PhD Course; Department of Chemistry, University of Patras).
- ADVANCED EXERCISES IN FOOD CHEMISTRY (PhD Course; Department of Chemistry, University of Patras).
- FOOD BIOTECHNOLOGY (PhD Course; Department of Chemistry, University of Patras).
Research Activities
- Development of sustainable industrial (bio)processes to improve the quality and nutritional value of foods (wine, beer, alcoholic beverages, dairy products, bakery products, microbial polymers, single-cell protein, starter cultures, culture drying techniques, etc.).
- Production of added value (bioethanol, organic acids, microbial oil, single-cell protein, microbial polymers, food ingredients, etc.) by utilizing the wastes and side streams of agro-industrial production - Biorefineries.
- Functional foods (probiotics, synbiotics, antioxidants, etc.).
- Immobilized cell technologies in food and beverage production, fermentations at extreme conditions, alcohol-resistant and cryotolerant yeasts, continuous processes, industrial bioprocesses, Scale-up.
- Quality evaluation and chemical analysis of food.
Representative Publications
- Adamopoulou, V., Bekatorou, A., Brinias, V., Michalopoulou, P., Dimopoulos, C., Zafeiropoulos, J., Petsi, T., Koutinas, A.A. Optimization of bacterial cellulose production by Komagataeibacter sucrofermentans in synthetic media and agrifood side streams supplemented with organic acids and vitamins. Bioresource Technology, 398, 130511, 2024. https://doi.org/10.1016/j.biortech.2024.130511
- Adamopoulou, V., Salvanou, A.; Bekatorou, A., Petsi, T., Dima, A., Giannakas, A.E., Kanellaki, M. Production and in situ modification of bacterial cellulose gels in raisin side-stream extracts using nanostructures carrying thyme oil: Their physicochemical/textural characterization and use as antimicrobial cheese packaging. Gels, 9, 859, 2023. https://doi.org/10.3390/gels9110859
- Plioni, I.; Panitsa, A.; Mallouchos, A.; Terpou, A.; Tsogka, I.; Adamopoulou, V.; Bekatorou, A. Production of syrups from Corinthian currant industrial finishing side-stream: Quality evaluation and volatilome. Sustainability, 15, 495, 2023. https://doi.org/10.3390/su15010495
- Plioni, I., Michalopoulou, E., Mallouchos, A., Plessas, S., Gotis, G., Bekatorou, A. Sweet wine production from the side-stream of industrial Corinthian currant processing: Product quality, antioxidant capacity, and volatilome. Molecules, 28 (14), 5458, 2023. https://doi.org/10.3390/molecules28145458
- Mantzourani, I., Terpou, A., Bekatorou, A., Plessas, S. Valorization of lactic acid fermentation of pomegranate juice by an acid tolerant and potentially probiotic LAB isolated from kefir grains. Fermentation, 8(4), 142, 2022. https://doi.org/10.3390/fermentation8040142
- Plioni, I., Bekatorou, A., Mallouchos, A., Kandylis, P., Chiou, A., Panagopoulou, E.A., Dede, V., Styliara, P. Corinthian currants finishing side-stream: Chemical characterization, volatilome, and valorisation through wine and baker's yeast production-technoeconomic evaluation. Food Chemistry 342, 128161, 2021. https://doi.org/10.1016/j.foodchem.2020.128161
- Plioni, I., Bekatorou, A., Terpou, A., Mallouchos, A., Plessas, S., Koutinas, A.A., Katechaki, E. Vinegar production from Corinthian currants finishing side-stream: Development and comparison of methods based on immobilized acetic acid bacteria. Foods, 10(12), 3133, 2021. https://doi.org/10.3390/foods10123133
- Mantzourani, I., Terpou, A., Bekatorou, A., Mallouchos, A., Alexopoulos, A., Kimbaris, A., Bezirtzoglou, E., Koutinas, A.A., Plessas, S. Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst. Food Chemistry, 308,125658, 2020. https://doi.org/10.1016/j.foodchem.2019.125658
- Bekatorou A., Plioni I., Sparou K., Maroutsiou R., Tsafrakidou P., Petsi T., Kordouli E. Bacterial cellulose production using the Corinthian currant finishing side-stream and cheese whey: Process optimization and textural characterization, Foods, 8(6), 193, 2019. https://doi.org/10.3390/foods8060193
- Tsafrakidou P., Bekatorou A., Koutinas A.A., Kordulis C., Banat I.M., Petsi T., Sotiriou M. Acidogenesis of wheat straw after chemical and microbial pretreatment for biofuel applications. Energy Conversion and Management, 160, 509-517, 2018. https://doi.org/10.1016/j.enconman.2018.01.046