Associate Professor

Tel: (+302610) 962979

e-mail:

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

List of Publications:

• Scopus
• Google Scholar
• Orcid ID

Curriculum Vitae

Prof. Ioanna Mantzourani obtained her Diploma in Chemistry in 2004 from the  University of Patras,  her MSc in 2007 from the Department of Chemistry, University of Patras (UPat), Greece and her PhD in 2011 from Democritus University of Thrace (DUTH).  During 2012-2019 she worked at the Department of Agricultural Development in DUTH, as full-time researcher (food chemistry & biotechnology) and part-time Lecturer. She was appointed as, Assistant Professor in 2019 in the Department of Agricultural Development in DUTH and as  Associate Professor of Food Chemistry & Technology in 2025 in the Department of Chemistry, University of Patras (UPat).  She is active reviewer in more than 20 scientific journals, and member of the Editorial Board of Foods (MDPI). She has co-authored 54 published papers in peer-reviewed international scientific journals, 5 book chapters, and 60 international and national conference presentations (Scopus 2024: h index 20, 1.440 citations). Her research interests focus on the improvement of the quality and nutritional value of food, the production of innovative foods and products with added value mainly through the biotechnological methods, the preservation of foods, especially meat, with alternative techniques, with less additives and the application of fermentation in food systems, mostly with probiotic strains.

ACADEMIC STUDIES / POSITIONS 2000-2004:  BSc in Chemistry of the Department of Chemistry, University of Patras, Greece.

2004-2006:  MSc in Biochemistry, Department of Chemistry, UPat, Greece.

2007-2011:  PhD in Food Chemistry & Technology. Department of Agricultural Development, DUTH, Greece.

2012-2019:  Post-doctoral researcher and Adjunct Lecturer at the Department of Agricultural Development, DUTH, Greece.

2019-2022:  Assistant Professor of Food Technology at the Department of Agricultural Development, DUTH, Greece.

2022-2025:  Permanent Assistant Professor of Food Technology at the Department of Agricultural Development, DUTH, Greece.

Since 2025: Associate Professor of Food Chemistry & Technology at the Department of Chemistry, UPat.

Courses

Undergraduate level

1. FOOD CHEMISTRY (comp.)

2. FOOD CHEMISTRY & TECHNOLOGY – OENOLOGY I (opt.)

3. FOOD CHEMISTRY & TECHNOLOGY – OENOLOGY ΙΙ (opt.)

4.  VITICULTURE (opt.)

Research Activities

• Functional foods (probiotics, synbiotics, antioxidants, etc.).
• Quality evaluation and chemical analysis of food.
• Food preservation of foods
• Study of fermentation in food systems

Representative Publications

• Mantzourani, I., Terpou, A., Bekatorou, A., Mallouchos, A., Alexopoulos, A., Kimbaris, A., ... & Plessas, S. (2020).
  Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst.
  Food Chemistry, 308, 125658.
• Mantzourani, I., Daoutidou, M., & Alexopoulos, A. (2025).
  The antimicrobial effect of thymol and carvacrol in combination with organic acids against foodborne pathogens in chicken and beef meat fillets.
  Microorganisms, 13(1), 182.
• Mantzourani, I., Plessas, S., Odatzidou, M., Alexopoulos, A., Galanis, A., Bezirtzoglou, E., & Bekatorou, A. (2019).
  Effect of a novel Lactobacillus paracasei starter on sourdough bread quality.
  Food chemistry, 271, 259-265.
• Mantzourani, I., Terpou, A., Alexopoulos, A., Chondrou, P., Galanis, A., Bekatorou, A., ... & Plessas, S. (2018).
  Application of a novel potential probiotic Lactobacillus paracasei strain isolated from kefir grains in the production of feta-type cheese.
  Microorganisms, 6(4), 121.
• Mantzourani, I., Kazakos, S., Terpou, A., Alexopoulos, A., Bezirtzoglou, E., Bekatorou, A., & Plessas, S. (2018).
  Potential of the probiotic Lactobacillus plantarum ATCC 14917 strain to produce functional fermented pomegranate juice.
  Foods, 8(1), 4.
• Mantzourani, I., Daoutidou, M., Nikolaou, A., Kourkoutas, Y., Alexopoulos, A., Tzavellas, I., ... & Plessas, S. (2023).
  Microbiological stability and sensorial valorization of thyme and oregano essential oils alone or combined with ethanolic pomegranate extracts in wine marinated pork meat.
  International Journal of Food Microbiology, 386, 110022.