Curriculum Vitae

Evgenios Katsanidis

Professor, School of Agriculture

Personal Information

- 2310991640
- 2310991632
ekatsani@agro.auth.gr
http://users.auth.gr/~ekatsani/
Scopus ID6603308554
Google Scholar IDeug.katsan@gmail.com
https://orcid.org/0000-0003-4728-2650
Γνωστικό Αντικείμενο:
Επιστήμη Τροφίμων - Τεχνολογία Κρέατος και Αλιευμάτων
Επιστημονική Ειδίκευση:
- Επεξεργασία τροφίμων
- Γεωπονία και Κτηνιατρική
- Γεωπονία, Δασολογία και Αλιεία

Education

Προπτυχιακές Σπουδές

1992	Πτυχίο Γεωπονίας ΑΠΘ Greece Επιστήμη και Τεχνολογία Τροφίμων

Μεταπτυχιακές Σπουδές

1995	M.Sc. Department of Food Science and Nutrition University of Minnesota U.S. Food Science / Επιστήμη Τροφίμων

Διδακτορικό Δίπλωμα

2000	Ph.D. Department of Food Science and Nutrition University of Minnesota U.S. Food Science / Επιστήμη Τροφίμων

Μετεκπαίδευση

Πρόγραμμα «Δια Βίου Μάθηση» - Τομεακό Πρόγραμμα ERASMUS

Κινητικότητα Επιμόρφωσης Προσωπικού Ιδρυμάτων Ανώτατης Εκπαίδευσης για Επιμόρφωση (STT)

Ακαδημαϊκό Έτος: 2012-2013

Πανεπιστήμιο Wagenigen, Ολλανδία

Course Work

Courses of Winter semester of 2025–26 academic year

	SCHOOL OF AGRICULTURE
507Υ	TECHNOLOGY OF MEAT-FISH AND EGGS
530Υ	FOOD PACKAGING
532Ε	MODELS IN FOOD SCIENCE
Ν311Υ	FOOD PACKAGING
Ν317Ε	MEAT, SEAFOOD AND EGG TECHNOLOGY
Ν327Ε	SENSORY ANALYSIS OF FOOD

	POSTGRADUATE STUDIES PROGRAMME FOOD SCIENCE AND NUTRITION
ΕΤΔ103	Food Process Design

	POSTGRADUATE STUDIES IN FOOD LAW
ΝΤΠ102	Food Chemistry and Nutrition
ΝΤΠ103	Processing and Nutritive Value of Foods

Courses of Spring semester of 2025–26 academic year

	SCHOOL OF AGRICULTURE
507Υ	TECHNOLOGY OF MEAT-FISH AND EGGS
530Υ	FOOD PACKAGING
532Ε	MODELS IN FOOD SCIENCE
Ν304Υ	LABORATORY EXERCISES IN FOOD PROCESSING AND PRESERVATION
Ν330Υ	FOOD PACKAGING

	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

	POSTGRADUATE STUDIES IN FOOD LAW
ΝΤΠ105	Food Law I: generic regulations
ΝΤΠ106	Food Law II: product-specific regulations
ΝΤΠ107	Seminars in Food Law
ΝΤΠ108	Special Topics in Food Law I
ΝΤΠ109	Special Topics in Food Law II
ΝΤΠ112Ε	Assessment of the Shelf Life of Foods

Theses Supervised

Student Theses within AUTh

In progress

Postgraduate

No title

Postdoctoral

No title

2024–2025

Postgraduate

No title

Undergraduate

Novel hybrid gels for animal fat substitution in pork patties
Effect of marination on the physicochemical characteristics of pork meat
No title
Utilization of plant-based proteins for the development of hybrid meat products
Utilization of plant-based proteins for the development of hybrid meat products
Utilization of plant-based proteins and fibers for the development of hybrid meat products

2023–2024

Doctoral

No title

Postgraduate

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Undergraduate

No title
No title
Study of the oxidative stability of oleogels and hybrid gels
Examination of the efficacy of polar and non-polar antioxidants in meat
Meat substitutes.
No title
Structuring of gels as fat substitutes for vegan food.

2022–2023

Undergraduate

Study of the quality applications of infrared spectroscopy for the identification of different types of meat.
Meat substitutes and new product dεvelopment.

Postgraduate

Bigels as fat substitutes and bioactive compound delivery systems in meat products

2021–2022

Postgraduate

Evaluation of selected quality characteristics of meat with analytical and spectroscopic techniques

Undergraduate

Meat products with animal fat substitutes.
Meat products with animal fat substitutes.
Propertes of oleogels and hybrid gels comprised of mixtures of olive and coconut oil.

2020–2021

Postgraduate

Development of hybrid gels as a means for coating of food
Development of edible coatings as delivery systems of bioactive compounds for fish preservation.

Undergraduate

EVALUATION OF QUALITY CHARACTERISTICS OF MEAT WITH INFRARED SPECTROSCOPY.
EVALUATION OF QUALITY CHARACTERISTICS OF MEAT WITH INFRARED SPECTROSCOPY.
EFFECTS OF EDIBLE COATINGS ON MICROBIOLOGICAL CHARACTERISTICS OF SARDINA PILCHARDUS.
EFFECTS OF EDIBLE COATINGS ON MICROBIOLOGICAL CHARACTERISTICS OF SARDINA PILCHARDUS.
Utilization of edible coatings with natural antioxidants for preservation of sardine fillets.
Utilization of edible coatings with natural antioxidants for the preservation of sardine fillets.
Utilization of edible coatings with natural antioxidants for preservation of sardine fillets.

2019–2020

Postgraduate

On the enhancement of the Water Holding Capacity of pork meat by application of plant-based ingredients.

Undergraduate

Meat proteins: Structure,properties nad methods of isolation
Effect of olive leaf extract on microbiological characteristics of fresh pork meat
Current developments in vegeterian meat analogues
Effect of olive leave extract on microbiological features of sardine fillets.
Effect of olive leaf extract on microbiological characteristics of fresh pork meat

2018–2019

Doctoral

No title

Postgraduate

Edible oleogels with monoglycerides in olive oil and factors affecting their properties.

Undergraduate

Effect of olive leaf extract on the physicochemical properties of fresh pork.
Effect of olive leaf extract on the physicochemical properties of fresh pork.

2017–2018

Postgraduate

Improvement of the nutritional content of traditional greek sausages by the addition of olive oil oleogels and NaCl subtitution.

Undergraduate

Effect of olive leaves extract to the quality characteristics of cured, pasteurized meat products
Effect of olive leaves extract to the quality characteristics of cured, pasteurised meat products.
A study on the denaturation of egg white proteins

2016–2017

Undergraduate

Fermented sausages with improved nutritional charateristics
No title
No title

2015–2016

Undergraduate

No title
No title
No title
No title
No title

Postgraduate

No title
No title

2014–2015

Postgraduate

No title

Undergraduate

No title
No title
No title
No title
Application of commercial additives for the improvement of the yield and quality of squid

2013–2014

Undergraduate

No title
No title
No title
No title
No title
No title

2012–2013

Undergraduate

No title
No title
No title
No title
No title
No title

Postgraduate

No title
No title

2011–2012

Undergraduate

No title
No title
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2009–2010

Postgraduate

No title
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Undergraduate

No title
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2007–2008

Undergraduate

No title
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No title
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Unknown

Postgraduate

Bigels utilization for substitution of animal fat in meat products

Undergraduate

No title

Administrative Work

Τμήματος
#	Από	Έως	Θέση Όργανο / Επιτροπή
3	2019	2022	Director, ΠΜΣ "Νομθεσία Τροφίμων και Ποτών"
4	2017	2022	Director, Εργαστήριο Οινολογίας και Οινοπν. Ποτών
5	2014	2022	Member, Επιτροπή Προγράμματος Σπουδών και Ακαδημαϊκού Προγραμματισμού
1	2009	2022	Member, Γενική Συνέλευση Τμήματος Γεωπονίας
2	2009	2015	Member, Γενική Συνέλευση Ειδικής Σύνθεσης Τμήματος Γεωπονίας

Ιδρύματος
#	Από	Έως	Θέση Όργανο / Επιτροπή
1	2012	2016	Member, Γενική Συνέλευση Διατμηματικού Προγράμματος Μεταπτυχιακών Σπουδών Αρχιτεκτονικής Τοπίου

Research Projects

Coordinator
2025–2026	Development of educational resources and laboratory activities in food science
2025–2030	foodigIT: computational FOOD Science and DIGItal Transformation ERA Chair programme
2023–2025	Interplay between Antimicrobial Resistance and Food-related stresses at Individual cell level
2021–2025	Utilization and dissemination of research results in the field of Food Science and Technology
2020–2021	Innovation coupon - PROVIL SA
2020–2024	Design of oleogel systems with optimized characteristics for animal fat substitution in food products
2019–2026	Food Law
2017–2018	Cured meat products analysis
2016–2017	Research for the development of fermented eat products containing olive oil
2015–2015	Nutritional labelling of olive food products.
2014–2015	Nutritional labelling of traditional foods.
2014–2015	Shelf-life determination of seafood products.
2011–2011	Production of fresh, novel fruit jams
2010–2010	Development of novel seafood products
2009–2009	Determination of nutritive value of novel seafood products

Participant
2020–2023	An interlinked digital platform for Food Integrity and Traceability of relevant MEDIterranean supply chains
2019–2021	New natural ingredients as food flavors - Research and evaluation
2019–2020
2018–2022	Research Infrastructure on Food Bioprocessing Development and Innovation Exploitation-Food Innovation RI,, Υποέργο 6
2018–2025
2018–2022	Development of innovative grain flours, sourdough preparations and baked products for preventing chronic diseases and improving quality of life.
2006–2025	-

Publications

(2023)

Journal Article

Katsanidis Evgenios, Zampouni Konstantina (2023). Development of a Novel Steam Distillation TBA Test for the Determination of Lipid Oxidation in Meat Products. Foods. vol.12 no.2 p.359.
Siachou Christina, Zampouni Konstantina, Katsanidis Evgenios (2023). Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics. Gels. vol.9 no.4 p.340.

(2022)

Journal Article

Kanelaki Aikaterini, Zampouni Konstantina, Mourtzinos Ioannis, Katsanidis Evgenios (2022). Hydrogels, Oleogels and Bigels as Edible Coatings of Sardine Fillets and Delivery Systems of Rosemary Extract. Gels. vol.8 no.10 p.660.
Zampouni K, Soniadis A, Dimakopoulou-Papazoglou D, Moschakis Thomas, Biliaderis Costas, Katsanidis Evgenios (2022). Modified fermented sausages with olive oil oleogel and NaCl–KCl substitution for improved nutritional quality. LWT. vol.158 no.C p.113172.
Zampouni K, Soniadis A, Moschakis Thomas, Biliaderis Costas, Lazaridou Athina, Katsanidis Evgenios (2022). Crystalline microstructure and physicochemical properties of olive oil oleogels formulated with monoglycerides and phytosterols. LWT. vol.154 no.C p.112815.

(2017)

Journal Article

Moschakis Thomas, Dergiade Ismini, Lazaridou Athina, Biliaderis Costas, Katsanidis Evgenios (2017). Modulating the physical state and functionality of phytosterols by emulsification and organogel formation: Application in a model yogurt system. Journal of Functional Foods. vol.33 p.386-395.

(2016)

Journal Article

Dimakopoulou-Papazoglou Dafni, Katsanidis Evgenios (2016). Mass transfer kinetics during osmotic processing of beef meat using ternary solutions. Food and Bioproducts Processing. vol.100 no.PB p.560-569.

(2013)

Journal Article

Rhoades J, Kargiotou C, Katsanidis Evgenios, Koutsoumanis Konstantinos (2013). Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef. Food Microbiology. vol.36 no.2 p.248-253.

(2011)

Journal Article

Kargiotou C, Katsanidis Evgenios, Rhoades J, Kontominas M, Koutsoumanis Konstantinos (2011). Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef. Food Microbiology. vol.28 no.1 p.158-163.
Tsoukalas D. S, Katsanidis Evgenios, Marantidou S, Bloukas Ioannis (2011). Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages. Meat Science. vol.87 no.2 p.140-145.

Conference Proceedings Article

Chatzikyriakidou K, Katsanidis Evgenios (2011). Impact of initial handling and subsequent storage conditions on the safety and keeping quality of sardines. Procedia Food Science. Athens, Greece. vol.1 p.1105-1110.

(2010)

Conference Proceedings Article

Katsanidis Evgenios (2010). Physicochemical and sensory aspects of shelf life determination. Understanding, measuring and predicting the shelf life of foods: Theory-Applications. Θεσσαλονίκη.
Katsanidis Evgenios (2010). Arrhenius kinetics, WVTR - packaging requirements. Understanding, measuring and predicting the shelf life of foods: Theory-Applications. Θεσσαλονίκη.
Katsanidis Evgenios (2010). Accelerated shelf life testing - principles, advantages and limitations. Understanding, measuring and predicting the shelf life of foods: Theory-Applications. Θεσσαλονίκη.

Conference Announcement

Αγραφιώτη Π, Κατσανίδης Ευγένιος (2010). Παράγοντες που επηρεάζουν την ποιότητα και διατηρησιμότητα του καλαμαριού. 3ο Πανελλήνιο Συνέδριο της Δ.Ε.Δ.Υ.Τ. Θεσσαλονίκη.
Ελευθερόπουλος Χ, Συμενταρίδου Α, Κατσανίδης Ευγένιος (2010). Μελέτη του ρυθμού επιμόλυνσης και εξυγίανσης οστράκων. 3ο Πανελλήνιο Συνέδριο της Δ.Ε.Δ.Υ.Τ. Θεσσαλονίκη.
Καργιώτου Χ, Rhoades J, Κατσανίδης Ευγένιος, Κουτσουμανής Κωνσταντίνος (2010). Επίδραση μαρινάδων με βάση τη σόγια και τον οίνο στην μικροβιολογική ποιότητα του βόειου κρέατος. 3ο Πανελλήνιο Συνέδριο της Δ.Ε.Δ.Υ.Τ. Θεσσαλονίκη.
Τσουκαλάς Δ, Μαραντίδου Σ, Χονδρογιάννης Β, Κατσανίδης Ευγένιος, Μπλούκας Ιωάννης (2010). Επίδραση του νωπού, λυοφιλιωμένου και αφυδατωμένου πράσου και της ποσότητας των νιτρωδών αλάτων στα ποιοτικά χαρακτηριστικά των αλλαντικών αέρος. 3ο Πανελλήνιο Συνέδριο της Δ.Ε.Δ.Υ.Τ. Θεσσαλονίκη.
Χατζηκυριακίδου Κ, Κατσανίδης Ευγένιος (2010). Μελέτη της επίδρασης του υγρού καπνού και της συσκευασίας υπό κενό ή σε τροποποιημένη ατμόσφαιρα στην ποιότητα του κολιού (Scomber japonicus). 3ο Πανελλήνιο Συνέδριο της Δ.Ε.Δ.Υ.Τ. Θεσσαλονίκη.

(2009)

Journal Article

Katsanidis Evgenios, Agrafioti P. T (2009). Application of organic acids for texture modification of octopus (octopus vulgaris) muscle. Journal of Texture Studies. vol.40 no.6 p.637-645.
Liaros N. G, Katsanidis Evgenios, Bloukas Ioannis (2009). Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages. Meat Science. vol.83 no.4 p.589-598.

Conference Announcement

Κατσανίδης Ευγένιος (2009). Η οργανοληπτική αξιολόγηση και οι φυσικοχημικές αναλύσεις ως εργαλεία για τον προσδιορισμό της διάρκειας ζωής των τροφίμων. Αρχές και εργαλεία προσδιορισμού της διάρκειας ζωής των τροφίμων, ΔΕΤΡΟΠ 2009. Θεσσαλονίκη.

(2008)

Conference Proceedings Article

Katsanidis Evgenios (2008). Physical and chemical pretreatment of octopus aiming at tenderization with reduced process time and energy requirements. Journal on Processing and Energy in Agriculture. Kopaonik, Serbia. vol.12 no.1-2 p.45-48.

(2004)

Journal Article

Katsanidis Evgenios (2004). Impact of physical and chemical pretreatments on texture of octopus (Eledone moschata). Journal of Food Science. vol.69 no.7 p.218-221.

Updated: 2025-10-06

Quality Assurance Unit (MODIP)Aristotle University of Thessaloniki

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Curriculum Vitae

Evgenios Katsanidis

Προπτυχιακές Σπουδές

Μεταπτυχιακές Σπουδές

Διδακτορικό Δίπλωμα

Μετεκπαίδευση

Courses of Winter semester of 2025–26 academic year

Courses of Spring semester of 2025–26 academic year

Student Theses within AUTh

Postgraduate

Postdoctoral

Postgraduate

Undergraduate

Doctoral

Postgraduate

Undergraduate

Undergraduate

Postgraduate

Postgraduate

Undergraduate

Postgraduate

Undergraduate

Postgraduate

Undergraduate

Doctoral

Postgraduate

Undergraduate

Postgraduate

Undergraduate

Undergraduate

Undergraduate

Postgraduate

Postgraduate

Undergraduate

Undergraduate

Undergraduate

Postgraduate

Undergraduate

Postgraduate

Undergraduate

Undergraduate

Postgraduate

Undergraduate

Journal Article

Journal Article

Journal Article

Journal Article

Journal Article

Journal Article

Conference Proceedings Article

Conference Proceedings Article

Conference Announcement

Journal Article

Conference Announcement

Conference Proceedings Article

Journal Article

Quality Assurance Unit (MODIP)
Aristotle University of Thessaloniki