XANTHAKIS EPAMEINONDAS

Career

- Academic education - Degrees -

• 2003: Chemical Engineering Diploma, School of Chemical Engineering, National Technical University of Athens, Greece
• 2005: PhD in Chemical Engineering. School of Chemical Engineering, National Technical University of Athens, Greece.
• 2012: Postdoc research, at   ONIRIS Nantes Atlantic College of Veterinary Medicine, Food Science and Engineering, France.
• 2014: Postdoc Researcher at Process and Technology Development Department at SP – Food and Bioscience. Gothenburg, Sweden.

- Appointments -

• 2022: Teaching & Research Staff at Department of Agricultural Sciences, Biotechnology and Food Science, CUT, Cyprus
• 2015 – 2022: Senior Researcher – Project Manager, Leader of Valorization of Organic Materials area, at Agriculture & Food department of RISE – Research Institutes of Sweden. Gothenburg, Sweden

- Teaching Activities -

Undergraduate courses

• Food Processing & Engineering
• Management of Agri-food sector side-streams

- Research Interests/Activities -

• Alternative proteins for food applications
• Valorization of bioactive compounds from side-streams and underutilized natural products
• Innovative food freezing technologies
• Novel food product development and ingredient interactions

- Scientific Publications/Citations -

• >30 publications in refereed journals
• >1200 citations (H-index = 18)

- Top five publications -

• M. Johansson, E.Xanthakis, M. Langton, C. Menzel, F. Vilaplana, D. P. Johansson, P. Lopez-Sanchez. Mixed legume systems of pea protein and unrefined lentil fraction: textural properties and microstructure. Food Research International. (2021).
• M. Ferri, M. Vannini, M. Ehrnell, L. Eliasson, E. Xanthakis, S. Monari, L. Sisti, P. Marchese, A. Celli, A. Tassoni. From winery waste to bioactive compounds and new polymeric biocomposites: a contribution to the circular economy concept. Journal of Advanced Research 24, 1-11. (2020)
• P. K. Jha, S. Chevallier, E. Xanthakis, V. Jury, A. Le-Bail, Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes, Food Chemistry, Volume 309, 125594, (2020).
• E. Xanthakis, A. Le-Bail, H. Ramaswamy. “Development of an innovative microwave assisted food freezing process”. Innovative Food Science & Emerging Technologies 26, 176–181 (2014).
• E. Xanthakis, M. Havet, S. Chevallier, J. Abadie & A. Le-Bail. “Effect of static electric field on ice crystal size reduction during freezing of pork meat” Innovative Food Science & Emerging Technologies 20: 115–120. (2013).

- Selected Distinctions -

• Granted with Marie Curie Individual Fellowship by European Commission. “COLDμWAVE – Energy innovative food process for the production of high-quality frozen food”. H2020-MSCA-IF-2014 project, (2015-2017).

• “D. Thomaidi award” (National Technical University of Athens), for Innovative scientific assignment published. (2005, 2006 & 2007)

- Projects and Academic Activities -

• Evaluator of Research Grants - European Commission. (MSCA Individual Fellowship programme, 2019).
• Evaluator of Research Grants - Ministry of Development and Investments, Human Resources Development, Education and Lifelong Learning, Greece. (Funding scheme: Support of researchers with focus on young researchers – 2nd cycle, ESPA 2014-2020) (2019). 
• Evaluator of Research Grants - The National Science Centre (Narodowe Centrum Nauki), Poland. (Funding scheme: OPUS-18, Panel: NZ9 - Fundamentals of applied life sciences and biotechnology, 2020)
• Guest Editor (2022) Foods, MDPI – "Food Proteins from Alternative Sources: Processing, Functionality, Properties, and Applications".
• Guest Editor (2020) Foods, MDPI – "Novel and Innovative Technologies for Improving the Quality of Frozen Food".