I studied Chemistry (BSc, AUTH), with an emphasis on Food Chemistry and Technology (MSc, AUTh). My PhD research at the School of Chemistry (AUTh) focused on evaluating phenolic acids as natural antioxidants, including the validation of experimental assays to investigate structure–activity relationships and their potential applications in functional foods. During my postdoctoral research, I worked on the development of rapid and green analytical methods for the quality control and authentication of high-value natural products. My expertise combines food technology with experimental analytical chemistry and data analysis.
I have experience in chromatographic techniques (HPLC, GC) and spectroscopic methods (UV-Vis, FTIR, NIR, fluorescence, NMR), combined with multivariate data analysis and chemometrics (PCA, PLS-R, PLS-DA).
My current research focuses on the development and application of spectroscopic-based methods for rapid, non-destructive assessment and monitoring of the winemaking processes (oxidation, authenticity claims) as well as on the development and quality evaluation of innovative and reduced-alcohol beverage products