Professor

Tel: (+302610) 997123, 962964

Fax: (+302610) 997105

e-mail:

Web Page: http://www.chem.upatras.gr/faculty/bekatorou

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.
• since 2018: Associate Professor of Food Chemistry & Technology. Department of Chemistry, University of Patras, Greece.

RESEARCH/EDUCATIONAL GRANTS

• 1996-1998. “Method of alcohol production using biocatalyst", DISCINOVATION, STRIDE HELLAS/EU [EU-STRIDE, code 360; 1.000.000 ECU].
• 1997. “Conservation and traditional production of local livestock farming products”, Educational project, Greek Centre for Productivity (ELKEPA)/EU.
• 1998-1999. “Quality control in the food and packaging materials industry”, EPEAEK [Greek State/EU; 106.000.000 drh (19%)].
• 1999-2001. “Exploitation of whey for the production of food products employing biotechnological methods”, EPET II [GSRT/EU; 256.000.000 drh (30%)].
• 1999-2000. “Viticulture and restructuring of vineyards” Educational project, Centre for Professional Learning (KEK) of the University of Patras [Prefecture of Western Greece/EU; SEK 1-318-2801; 34.000.000 drh].
• 2001. Research Officer in the research projects: “Biodegradation of organosulfonates by white-rot fungi” and “Biodenitrification of groundwater using immobilized cells technology” [University of Ulster; Nigam - Mcmullan].
• 2002-2003. “MSc Food Biotechnology”, funded by EPEAK II [Greek State; 152.000 € (50%)].
• 2003-2005. “Solid wastes & by-products of agricultural industries as substrates for cell immobilization for use as starter cultures in baking processes”, EPEAK II, HERAKLITOS I [Greek State, EU; 34.500 €].
• 2003-2005. “Production of wine and beer using freeze-dried immobilised cells in various bioreactor configurations. Potential production of commercial dry biocatalysts”, JOINT RESEARCH AND TECHNOLOGY PROGRAMMES: GREECE-SERBIA [GSRT/EU; 23.480 €].
• 2004-2007. “Utilization of brewer’s spent grains for production of fungal biomass and products of high added value”, EPEAK II, PYTHAGORAS I [Greek State/EU; 80.000€].
• 2004-2007. “The dairy liquid waste as raw material for the production of probiotic kefir cultures for use in cheese ripening”, EPEAK II, PYTHAGORAS I [Greek State/EU; 80.000 €].
• 2007-2010. “Production of dried starter cultures using whey as raw material for use in food production”, REGIONAL OPERATIONAL PROGRAMME OF WESTERN GREECE [Greek State/EU; 750.000€].
• 2009-2012. (scientific coordinator) “Products of added value based on SCP produced by biotechnological utilization of mixed agro-industrial wastes”. PROJECT KARATHEODORI [Greek State/UP; 27.360 €].
• 2011-2015. “Production of single cell protein, edible mushrooms and food additives through biotechnological exploitation of mixed food industry wastes”, HERACLITUS, ESPA 2007-2013 [Greek State/EU; 45.000 €].
• 2011-2015. “Production of biodiesel from food industry wastes”, HERACLITUS, ESPA 2007-2013 [Greek State/EU; 45.000 €].
• 2013-2015. “Agroindustrial liquid and solid wastes as raw materials for the production of a new generation biofuel”, ESPA 2007-2013, SYNERGASIA 2011: [Greek State/EU; code 11SYN_8_839; 1.221.809,0€].
• 2013-2015. “Cellulose nano- and micro- biotechnology: applications in food industries”, ESPA 2007-2013, SYNERGASIA 2011 [Greek State/EU; code 11SYN_2_1374; 1.112.716,0€].
• 2013-2015. “Production of new functional foods (sausages and dairy products) adding probiotics isolated from dairy products”, ESPA 2007-2013, SYNERGASIA 2011 [Greek State/EU; code 11SYN_2_1580; 889.605,19€].
• 2013-2015. “Cellulose nano- and micro-biotechnology: Fermentations at extremely low temperatures for food production”. ESPA, ARISTEIA II [Greek State/EU; code 4392; 180.000€].
• 2015-2016. “Exploitation of Raisin Finishing Side-stream”. Grant from the Agricultural Cooperatives Union of Aeghion SA, Aeghion, Greece [code Ε420; 18.689,0€].
• 2018-2020. “Research Infrastructure on Food Bioprocessing Development and Innovation Exploitation-Food Innovation RI”, ΕΠΑΝΕΚ 2014-2020 [Greek State/EU; code 5027222; 3.000.000,0 €].

Courses

Undergraduate modules

• FOOD CHEMISTRY (3rd year – Compulsory; Department of Chemistry, University of Patras).  
• FOOD CHEMISTRY & TECHNOLOGY (3rd year – Optional; Department of Biology, University of Patras).
• FOOD CHEMISTRY & TECHNOLOGY – OENOLOGY Ι (4th year – Optional; Department of Chemistry, University of Patras).
• FOOD CHEMISTRY & TECHNOLOGY – OENOLOGY ΙI (4th year – Optional; Department of Chemistry, University of Patras).
• RENEWABLE ENERGY SOURCES AND CHEMICAL STORAGE (4th year – Optional; Department of Chemistry, University of Patras).
• VITICULTURE (Oenological education; Department of Chemistry, University of Patras).

Postgraduate modules

• TREATMENT OF FOOD INDUSTRY WASTES (MSc Food Biorpocesses & Biorefineries; Department of Food Science & Technology, Agricultural University of Athens).
• VALORISATION OF RENEWABLE RESOURCES (MSc Food Biorpocesses & 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

• Chemistry & Technology of fermented foods (alcoholic beverages, dairy products, probiotics, fermented cereal products, industrial by-products).
• Technology of Immobilized cells in foods and beverages production.
• Extremely low temperature fermentations / Cold adopted yeasts.
• Single cell protein production (SCP) / Starter culture production / Culture drying techniques.
• Biotechnological utilization of food industry wastes & by-products to produce novel foods and products of added-value (ethanol, organic acids, single cell oil, SCP, bacterial cellulose, etc.) / Biorefineries.
• Industrial bioprocesses / Scale-up.

Representative Publications

• Bekatorou A., Koutinas A.A., Psarianos K., Kanellaki, M*. Low-temperature brewing by freeze-dried immobilized cells on gluten pellets. Journal of Agricultural and Food Chemistry, 49, 373-377, 2001.
• Kourkoutas Y., Bekatorou A.*, Marchant R., Banat I.M., Koutinas A.A. Immobilization technologies and support materials suitable in alcohol beverages production: a review. Food Microbiology, 21, 377–397, 2004.
• Koutinas A.A.*, Athanasiadis I., Bekatorou A., Iconomopoulou M., Blekas G. Kefir yeast technology: scale-up in SCP production using milk whey. Biotechnology and Bioengineering, 89, 788-796, 2005.
• Koutinas A.A.*, Papapostolou H., Dimitrellou D., Kopsahelis N., Katechaki E., Bekatorou A., Bosnea L.A. Whey valorisation: A complete and novel technology development for dairy industry starter culture production. Bioresource Technology, 100, 3734–9, 2009.
• Koutinas A.A.*, Sypsas V., Kandylis P., Michelis A., Bekatorou A., Kourkoutas Y., Kordulis C., Lycourghiotis A., Banat I.M., Nigam P., Marchant R., Giannouli M., Yianoulis P. Nano-tubular cellulose for bioprocess technology development. PLOS ONE 7, 4, e34350, 2012.
• Karapanagioti H* and Bekatorou A. Alcohol and Dilution Water Characteristics in Distilled Anis (Ouzo). Journal of Agricultural and Food Chemistry, 62 (21), 4932-7, 2014.
• Lappa K., Kandylis P., Bekatorou A., Bastas N., Klaoudatos S., Athanasopoulos N., Kanellaki M., Koutinas* A.A. Continuous acidogenesis of sucrose, raffinose and vinasse using mineral kissiris as promoter. Bioresource Technology 188, 43–48, 2015.
• Bekatorou A., Dima A., Tsafrakidou P., Boura K., Lappa K., Kandylis P., Pissaridi, K., Kanellaki M., Koutinas A.A.*. Downstream extraction process development for recovery of organic acids from a fermentation broth. Bioresource Technology, 220, 34-37, 2016.
• 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.
• 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), art. 193, 2019.