Panagou Stathis

Dr Pagagou graduated from the Agricultural University of Athens in January 1988. He completed his postgraduate studies at Cranfield University in the United Kingdom during the period 1990-1991, where he obtained a Master of Science degree in Postharvest Technology. In 2002, he was awarded a doctoral degree in Food Microbiology from the Department of Food Science and Technology of the Agricultural University of Athens. He worked at the National Agricultural Research Foundation (NAGREF), initially at the Directorate of International Relations, Documentation and Informatics (1994-1998) and then at the Institute of Technology of Agricultural Products as research staff (1998-2007). In April 2007, he joined the Laboratory of Food Microbiology and Biotechnology at the Department of Food Science and Technology as a Lecturer. His research interests focus on (a) the implementation of rapid and non-invasive instrumental techniques (Fourier Transform Infrared Spectroscopy, multispectral imaging, electronic nose) in food quality assessment during storage under different temperature regimes and packaging conditions in tandem with multivariate data analysis and machine learning techniques, (b) the use of mathematical models to quantify the effect of intrinsic (pH, a_w, redox potential, etc.) and extrinsic (temperature, modified atmospheres, etc.) factors on the behavior (growth, survival, death) of spoilage and pathogenic microorganisms on food ecosystems, (c) the study of the population dynamics and microbial ecology of microorganisms implicated in the fermentation of plant-derived food products with main emphasis on table olive processing. Special focus is given on the isolation, characterization and use of selected microorganisms with probiotic potential as starter cultures in the fermentation process, and (d) the study of the ecophysiology of fungi on food ecosystems with main focus on mycotoxigenic fungi, especially black Aspergilli (Aspergillus section Nigri) in wine and vine products. He has been involved in 25 research projects funded by the EU, national authorities and the private sector. In the period 2002-2020, he has published 115 original research papers in peer-reviewed scientific journals of the SCI with ca. 2900 citations (h­-index = 31) according to the Scopus database and 11 book chapters. He is co-inventor of the “Probiotic Olives” patent and he has been distinguished twice with his team in the national competition ECOTRPHELIA in the years 2012 and 2015 with the products “Probiotic green olives” (2^nd place) and “DIOS Valanoi” (award for best product presentation). He is member of the editorial board of Food Microbiology and Journal of Food Protection.