Assoc. Prof. Dr. Maria Giannakourou | Agricultural and Biological Sciences | Women Researcher Award
Associate Professor, Head of Laboratory of Food Science and Technology, NTUA, ATHENS, GREECE
Assoc. Prof. Dr. Maria Giannakourou is an accomplished academic and researcher in the field of food science and technology. Currently serving as an Associate Professor at the National Technical University of Athens (NTUA), Greece, she specializes in food engineering and the application of innovative techniques for food preservation. Her extensive career, spanning over two decades, has made significant contributions to the understanding of food shelf life, particularly through non-thermal processes and osmotic dehydration. She has earned global recognition for her expertise in food quality assessment, shelf life prediction, and the development of novel food products. Dr. Giannakourou is a prolific researcher with a strong publication record, having authored over 50 papers and chapters in scientific volumes. Her research interests and academic work have shaped the future of food engineering, making her a key figure in her field.
Professional Profile
Education
Dr. Giannakourou completed her PhD in Chemical Engineering at the National Technical University of Athens (NTUA) in 2003, with a dissertation focused on predicting the shelf life of foods with reduced water activity, specifically frozen vegetables. Her PhD thesis was supervised by Professor Petros S. Taoukis and marked the beginning of her career in food science research. Prior to her PhD, she earned her Bachelor’s degree in Chemical Engineering from NTUA in 1997, where she graduated among the top 3% of her class. Throughout her academic journey, Dr. Giannakourou demonstrated exceptional academic prowess, laying a strong foundation for her future research and professional success.
Professional Experience
Dr. Giannakourou’s professional career spans both academic and industrial settings. She currently holds the position of Associate Professor at the National Technical University of Athens, within the School of Chemical Engineering, where she leads the Laboratory of Food Science and Technology. Prior to her current role, she was an academic staff member at the University of West Attica, where she taught and conducted research in food science and technology. She also served as an analyst at the General State Chemical Laboratory, where she specialized in food and beverage analysis and managed quality assurance procedures. This diverse experience has equipped her with a deep understanding of food analysis, process optimization, and the development of innovative food technologies.
Research Interests
Dr. Giannakourou’s research interests lie primarily in the areas of food engineering, preservation techniques, and quality assessment. Her work focuses on the application of non-thermal food processing techniques, such as osmotic dehydration, to improve food shelf life and product quality. She has made significant contributions to the development of mathematical models for predicting shelf life and quality status in food products. Additionally, Dr. Giannakourou’s research explores novel food production methods, the application of hurdle technology, and the use of smart packaging systems, such as time-temperature indicators, to enhance food safety and sustainability. Her work has been pivotal in advancing the science of food preservation and quality control.
Awards and Honors
Throughout her distinguished career, Dr. Giannakourou has earned numerous accolades and recognitions for her research and contributions to food science. With over 50 publications and 1,500 citations, her academic work has had a significant impact in her field. She has been invited to present her findings at numerous international conferences, further cementing her reputation as an expert in food science and technology. Although specific awards and honors are not listed, her longstanding academic position, influential research, and active involvement in global scientific communities underscore her achievements and contributions to both the academic and industrial sectors.
Conclusion
Dr. Maria C. Giannakourou is an exceptional candidate for the Research for Women Researcher Award due to her significant contributions to food science and technology, her extensive academic career, and her leadership in mentoring the next generation of scientists. While there are areas where she could enhance her societal impact and advocacy for women in STEM, her scientific achievements, global recognition, and commitment to education make her an outstanding role model and a deserving candidate for the award.
Publications Top Noted
- Title: Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions
Authors: MC Giannakourou, PS Taoukis
Year: 2003
Citations: 388 - Title: Shelf life modelling of frozen shrimp at variable temperature conditions
Authors: T Tsironi, E Dermesonlouoglou, M Giannakourou, P Taoukis
Year: 2009
Citations: 315 - Title: Handbook of frozen food processing and packaging
Authors: DW Sun
Year: 2005
Citations: 309 - Title: Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain
Authors: MC Giannakourou, K Koutsoumanis, GJE Nychas, PS Taoukis
Year: 2005
Citations: 256 - Title: Application of shelf life decision system (SLDS) to marine cultured fish quality
Authors: K Koutsoumanis, MC Giannakourou, PS Taoukis, GJE Nychas
Year: 2002
Citations: 168 - Title: Application of a TTI‐based distribution management system for quality optimization of frozen vegetables at the consumer end
Authors: MC Giannakourou, PS Taoukis
Year: 2003
Citations: 162 - Title: Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes
Authors: EK Dermesonlouoglou, MC Giannakourou, P Taoukis
Year: 2007
Citations: 121 - Title: Development and assessment of an intelligent shelf life decision system for quality optimization of the food chill chain
Authors: MC Giannakourou, K Koutsoumanis, GJE Nychas, PS Taoukis
Year: 2001
Citations: 116 - Title: Application of processing and packaging hurdles for fresh-cut fruits and vegetables preservation
Authors: MC Giannakourou, TN Tsironi
Year: 2021
Citations: 112 - Title: Systematic application of time temperature integrators as tools for control of frozen vegetable quality
Authors: MC Giannakourou, PS Taoukis
Year: 2002
Citations: 102 - Title: Kinetic modelling of the degradation of quality of osmo-dehydrofrozen tomatoes during storage
Authors: EK Dermesonlouoglou, MC Giannakourou, PS Taoukis
Year: 2007
Citations: 95 - Title: Kinetic study of quality indices and shelf life modelling of frozen spinach under dynamic conditions of the cold chain
Authors: E Dermesonlouoglou, G Katsaros, M Tsevdou, M Giannakourou, P Taoukis
Year: 2015
Citations: 85 - Title: Kinetic study of the effect of the osmotic dehydration pre-treatment with alternative osmotic solutes to the shelf life of frozen strawberry
Authors: EK Dermesonlouoglou, M Giannakourou, PS Taoukis
Year: 2016
Citations: 76 - Title: Stability of dehydrofrozen green peas pretreated with nonconventional osmotic agents
Authors: MC Giannakourou, PS Taoukis
Year: 2003
Citations: 69
