Dr. Anthia Matsakidou is an Assistant Professor of Food Chemistry and Technology at the Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki (AUTh). After earning her Diploma in Chemical Engineering from AUTh, she completed her M.Sc. and Ph.D. studies at the School of Chemistry at AUTh.

Her research focuses on the optimization of extracting oleosomes, alternative proteins, and other ingredients—with an emphasis on biopolymers—from various foods and food industry by-products. She explores their application as ingredients in food models (such as emulsions, gels, foams, and creams) and real food systems (including edible films/coatings, bakery products, instant reconstitution powders, ice cream, and salad dressings). Her work also encompasses the characterization of their chemical, physicochemical, and techno-functional properties, stability, texture, mechanical and rheological properties, protein secondary structure, water interaction, powder handling and reconstitution properties, and volatile profile composition.

To carry out her research, she utilizes modern processing techniques—such as high-pressure homogenization, 3D printing, Nano-Spray Drying, lyophilization, and microwave technology—along with instrumental analytical techniques like GC/FID/MS/O, FTIR, and SDS-PAGE, combined with advanced mathematical signal processing of spectra and chromatograms (e.g., curve fitting, generalized 2D-Correlation, 2D-Correlation-Moving Window, and 2D-hetero correlation).

Her published work includes 30 scientific papers in international peer-reviewed journals and book chapters (>1180 citations, h-index: 20, Scopus 2026), and she has participated in national and international conferences with over 55 oral and poster presentations. She is also a co-inventor of a national patent.

She has participated or is currently participating as a research team member or Principal Investigator (PI) in more than 15 nationally, EU-, and industrially funded research projects.

She is a member of the Food & Flavor Research Lab. (https://websites.auth.gr/foodandflavor/).