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Aristotle University of Thessaloniki
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Athina Lazaridou
Professor, School of Agriculture
Personal Information
2310991671
athlazar@agro.auth.gr
https://people.auth.gr/athlazar/
Scopus ID
6602988519
Google Scholar ID
SPmiuTQAAAAJ&hl
Researcher ID
AAF-9755-2020
https://orcid.org/0000-0003-3641-788X
Γνωστικό Αντικείμενο
:
Επιστήμη Τροφίμων-Φυσικοχημεία τροφίμων
Επιστημονική Ειδίκευση
:
Γεωπονία, Δασολογία και ΑλιείαΕπιστήμη Τροφίμων
Course Work
Courses of Winter semester of 2026–27 academic year
SCHOOL OF AGRICULTURE
027Ε
AGRICULTURAL TECHNOLOGY
501Υ
FOOD CHEMISTRY
506Υ
CEREAL TECHNOLOGY
518Υ
SEMINARS
526Υ
FOOD ANALYSIS
528Υ
FOOD ANALYSIS PRACTICE
535Υ
PHYSICAL CHEMISTRY OF FOOD
Ν303Υ
FOOD ANALYSIS
Ν800Υ
DISSERTATION
POSTGRADUATE STUDIES PROGRAMME FOOD SCIENCE AND NUTRITION
ΕΤΔ102
Food Chemistry and Nutrition
ΕΤΔ103
Food Process Design
Postgraduate Program «Chemical Technology and Industrial Applications»
Μ3Υ32
Special Topics in Food Physical Chemistry
Courses of Spring semester of 2026–27 academic year
SCHOOL OF AGRICULTURE
027Ε
AGRICULTURAL TECHNOLOGY
501Υ
FOOD CHEMISTRY
506Υ
CEREAL TECHNOLOGY
518Υ
SEMINARS
526Υ
FOOD ANALYSIS
528Υ
FOOD ANALYSIS PRACTICE
535Υ
PHYSICAL CHEMISTRY OF FOOD
Ν310Υ
PHYSICAL CHEMISTRY OF FOODS
Ν318Ε
CEREAL TECHNOLOGY
Ν800Υ
DISSERTATION
POSTGRADUATE STUDIES PROGRAMME FOOD SCIENCE AND NUTRITION
ΕΤΔ104
Special Topics in Food Science and Nutrition
ΕΤΔ105
Seminars in Food Science and Nutrition
ΕΤΔ106
Research approach of the topic of Master thesis
Theses Supervised
Student Theses within AUTh
2025–2026
Undergraduate
Physicochemical properties of bilayer edible zein-sesame protein films
Physicochemical properties of bilayer edible zein-sesame protein films
Effect of hydrophobic edible films on the physicochemical characteristics and shelf life of bakery products
Effect of hydrophobic edible films on the physicochemical characteristics and shelf life of bakery products
Application of subcritical water extraction in the production of edible films from sesame cake
Application of subcritical water extraction in the production of edible films from sesame cake
Development of edible films from agro-industrial by-products
Development of edible films from agro-industrial by-products
Development of edible films from agro-industrial by-products
Postgraduate
No title
2024–2025
Undergraduate
Valorization of flour milling by-products for the production of bioplastic materials
Enrichment of biscuits with wheat milling by products and their effect on quality characteristics
Risks and deterioration of flour and bread
Physicochemical and sensorial characteristics of spreads from by-products of industrial fruit processing
Physicochemical properties of barley malt
Postgraduate
No title
No title
2023–2024
Undergraduate
Replacement of saturated fats in baker products
Utilization of brewing by-products and their applications on the food industry.
Enrichment of bakery products with flour by-products and effect on their shelf life
Enrichment of bakery products with flour by-products and effect on their shelf life
Incorporation of flour from germinated chickpea into wheat bread.
Incorporation of arabinoxylans in dairy products
Incorporation of arabinoxylans in dairy products
Effect of incorporation of raw and roasted yellow split pea flours on aroma and physicochemical characteristics of bakery products.
Study of the physicochemical characteristics of bakery products enriched with commercial lupin sprout
Physicochemical properties of zein based films and the effect of its coatings on the shelf life of biscuits
Physicochemical properties of zein based films and the effect of its coatings on the shelf life of biscuits
Composition and in vitro starch digestibility of bakery products fortified with low-fat sesame cake.
Effect of apple pomace on the physicochemical properties of oil-in-water emulsions.
Saturated fat substitution in bakery products using an apple pomace emulsion.
Doctoral
No title
Postdoctoral
No title
2022–2023
Undergraduate
Isolation and characterization of water extractable rye arabinoxylans.
Isolation and charcterization of water extractable rye arabinoxylans.
Effect of incorporation of flour from sprouted yellow split pea on the aroma and physicochemical characteristics of bakery products.
Effect of dry sourdough with a clostridia starter culture on the quality characteristics of wheat bread.
Compositional analysis and in vitro starch digestibility of baked products enriched with high-fat sesame cake.
Postgraduate
No title
No title
2021–2022
Undergraduate
Effect of commercial flours of lentil sprouts on quality characteristics of bakery products.
Substitution of saturated fat in biscuits by using emulsion gels.
Substitution of saturated fat in biscuits by using emulsion gels.
Incorporation of bioactive compounds from by-products of aromatic plant processing in foods.
Incorporation of by-products of oilseeds in bakery products.
2020–2021
Undergraduate
Gluten free bakery products with improved nutritional profile.
Alternative substrates of sourdough in bakery products.
Incorporation of whole barley flour and pea protein concentrate in wheat breads.
Incorporation of whole barley flour and pea protein concentrate in wheat breads.
Effect of sourdoughwith Clostridium sp. as starter culture on quality attributes of wheat bread.
Use of polysaccharides for the encapsulation of phenolic compounds.
Postgraduate
Study of physicochemical properties of zein-based edible films and application of its coatings on breads
No title
2019–2020
Undergraduate
Incorporation of lentil flour from germinated seeds into bread.
SOURDOUGH TECHNOLOGY APPLICATIONS IN GLUTEN-FREE BAKERY PRODUCTS.
Incorporation of roasted yellow pea into bakery products.
Incorporation of roasted yellow split pea into bakery products.
Incorporation of lentil flour from germinated seeds into bread.
Incorporation of Roasted Flour from Germinated Chickpea into Wheat Bread.
2018–2019
Undergraduate
Production of whole flours enriched with dietary fibers.
SENSORY ANALYSIS OF FRESH AND FROZEN BAKERY PRODUCTS
Postgraduate
Production of creamed cotton honey by controlling physicochemical parameters.
Impact of sourdough from a commercial starter culture on production of gluten-free bread enriched with chickpea flour.
Impact of dry sourdough from chickpea fermentation extract on quality characteristics of gluten-free bread.
2017–2018
Undergraduate
New trends in Food Science and Technology:Applicatiow in molecular gastronomy & three-dimensional printing of foods
Factors affecting glycemic index of foods
2016–2017
Undergraduate
No title
No title
2015–2016
Undergraduate
No title
No title
No title
2014–2015
Undergraduate
No title
No title
Postgraduate
No title
No title
2013–2014
Undergraduate
No title
No title
No title
Postgraduate
No title
2012–2013
Undergraduate
No title
No title
No title
No title
In progress
Postgraduate
No title
No title
No title
Doctoral
No title
Unknown
Postgraduate
Development of "clean-label"glouten free breads enriched with flaxseed
Research Projects
Coordinator
2026–2028
Development of Innovative Instant Nut-Based Beverages with Clean Label, Functional Ingredients, and Coffee, Cocoa, and Fruit Flavors
2023–2023
Convention: "21st Gums & Stabilisers for the Food Industry Conference"
2020–2023
Valorisation of Agricultural Residues by Transformation in Cascade of Bioand Thermo- Chemical Routes to Food Additives of High Added Value
2020–2023
Sustainable production of functional ingredients from agro-food industry by-products for the development of high-added value bakery products
2018–2022
Development of innovative grain flours, sourdough preparations and baked products for preventing chronic diseases and improving quality of life.
2014–2014
b- Glucans in flour and trachanas samples.
2014–2014
Dietary fibers in bakery products.
2013–2014
The role og non-conventional starchy flours in quality and nutriotional characteristics of gluten free bakery products
2012–2013
b-Glucans determination in flours and bakery products
2012–2012
Evaluation of nutritional characteristics (vitamin C) of frozen vegetables in comparison with raw vegetables
2011–2011
Improvemwnt of nutritional profile of traditional baked products
Participant
2021–2025
Consumer-driven demands to reframe farming systems
2020–2024
Modulating the functional properties of whey proteins by ethanol: application in dairy products
2020–2024
Design of oleogel systems with optimized characteristics for animal fat substitution in food products
2019–2027
Food Law
2018–2022
Research Infrastructure on Food Bioprocessing Development and Innovation Exploitation-Food Innovation RI,, Υποέργο 6
2018–2026
2018–2026
2017–2019
Incorporation of propolis' bioactive into honey
2014–2018
Seminars in cheesemaking
2011–2014
High energy jet milling for the production of fine flour powders & bakery products with enhanced functional & nutritional characteristics
2011–2014
Exploiting current technologies to trace and characterise starch raw material form starch producing crops to improve qualitative and nutritional characteristics of baked food products
2010–2015
Students' internship of the Faculty of Agriculture
2010–2010
Analyses of eggs
2008–2009
Shelf life evaluation of two products : tahini with honey
2008–2008
Study of b-glycan during production of barley bread
2007–2007
Shelf life of"tahini-honey"blends
2005–2007
Structure and properties of cereal polysaccharides for production of functional dairy and cereal products.
2001–2004
Design of foods with imrpoved functionality and superior health effects using cereal Beta-Glucans.
2000–2001
Characterization and study of functional properties of xanthan and pullula prepared by biotechnological methods.
1996–1999
Enhancement of quality of food and related systems by control of molecular mobility.
Updated: 2026-09-30
