Curriculum Vitae

Athina Lazaridou

Professor, School of Agriculture

Personal Information

- 2310991671
athlazar@agro.auth.gr
https://food-science.agro.auth.gr/personnel/λαζαρίδου-αθηνά/
Scopus ID6602988519
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 2024–25 academic year

	SCHOOL OF AGRICULTURE
027Ε	AGRICULTURAL TECHNOLOGY
506Υ	CEREAL TECHNOLOGY
518Υ	SEMINARS
526Υ	FOOD ANALYSIS
528Υ	FOOD ANALYSIS PRACTICE
535Υ	PHYSICAL CHEMISTRY OF FOOD
Ν301Υ	FOOD CHEMISTRY II
Ν303Υ	FOOD ANALYSIS
Ν700Υ	INTERNSHIP

	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 2024–25 academic year

	SCHOOL OF AGRICULTURE
027Ε	AGRICULTURAL TECHNOLOGY
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
Ν700Υ	INTERNSHIP

	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

In progress

Postgraduate

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Doctoral

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2024–2025

Undergraduate

Physicochemical properties of barley malt
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

2023–2024

Doctoral

Hydrocolloid- based dispersion systems as saturated fat substitutes in cereal products: development, structure, functionality.

Postdoctoral

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Undergraduate

Effect of apple pomace on the physicochemical properties of oil-in-water emulsions.
Saturated fat substitution in bakery products using an apple pomace emulsion.
Incorporation of flour from germinated chickpea into wheat bread.
Incorporation of arabinoxylans in dairy products
Incorporation of arabinoxylans in dairy products
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
Replacement of saturated fats in baker products
Utilization of brewing by-products and their applications on the food industry.
Composition and in vitro starch digestibility of bakery products fortified with low-fat sesame cake.
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

2022–2023

Undergraduate

Isolation and charcterization of water extractable rye arabinoxylans.
Isolation and characterization of water extractable rye arabinoxylans.
Effect of incorporation of flour from sprouted yellow split pea on the aroma and physicochemical characteristics of bakery products.
Compositional analysis and in vitro starch digestibility of baked products enriched with high-fat sesame cake.
Effect of dry sourdough with a clostridia starter culture on the quality characteristics of wheat bread.

Postgraduate

Extraction of protein isolates from sesame cake and study of their physicochemical characteristics
Incorporation of sesame cake into bakery products and characterization of their physicochemical and sensorial parameters

2021–2022

Undergraduate

Effect of commercial flours of lentil sprouts on quality characteristics of bakery products.
Incorporation of by-products of oilseeds in bakery products.
Incorporation of bioactive compounds from by-products of aromatic plant processing in foods.
Substitution of saturated fat in biscuits by using emulsion gels.
Substitution of saturated fat in biscuits by using emulsion gels.

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.
Effect of sourdoughwith Clostridium sp. as starter culture on quality attributes of wheat bread.
Incorporation of whole barley flour and pea protein concentrate in wheat breads.
Use of polysaccharides for the encapsulation of phenolic compounds.

Postgraduate

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Study of physicochemical properties of zein-based edible films and application of its coatings on breads

2019–2020

Undergraduate

Incorporation of Roasted Flour from Germinated Chickpea into Wheat Bread.
Incorporation of lentil flour from germinated seeds into bread.
Incorporation of roasted yellow split pea into bakery products.
Incorporation of roasted yellow pea into bakery products.
SOURDOUGH TECHNOLOGY APPLICATIONS IN GLUTEN-FREE BAKERY PRODUCTS.
Incorporation of lentil flour from germinated seeds into bread.

2018–2019

Undergraduate

SENSORY ANALYSIS OF FRESH AND FROZEN BAKERY PRODUCTS
Production of whole flours enriched with dietary fibers.

Postgraduate

Impact of sourdough from a commercial starter culture on production of gluten-free bread enriched with chickpea flour.
Production of creamed cotton honey by controlling physicochemical parameters.
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

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2015–2016

Undergraduate

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2014–2015

Postgraduate

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Undergraduate

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2013–2014

Undergraduate

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Postgraduate

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2012–2013

Undergraduate

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Postgraduate

Development of "clean-label"glouten free breads enriched with flaxseed

Research Projects

Coordinator
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
2019–2025	Food Law
2018–2022	Research Infrastructure on Food Bioprocessing Development and Innovation Exploitation-Food Innovation RI,, Υποέργο 6
2018–2025
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.