Dr. Tassou Chrysoula

Dr. Tassou Chrysoula is Research Director and Deputy Director of the Institute of Technology of Agricultural Products (ITAP) of the Hellenic Agricultural Organization DEMETER. She has been also for 10 years the Technical Manager of the accredited (ISO 17025) Laboratory of Food Microbiology.

She graduated from National Kapodistrian University of Athens, School of Biology in 1987 and finished her Ph.D in 1993 in Food Microbiology in University of Bath, UK. In 1994 she had been selected for a grant from ΕU (DGXII): Time Temperature Indicators and in 2007 she visited the Colorado State University as postgraduate fellow. Her research interests are: Food Microbiology-Safety through the Food value chain, Pathogens physiology, Food Technology- processing (High pressure), Fermentation of traditional products (e.g. olives, wine, meat & dairy), Biopreservation, Packaging – Use of natural antimicrobial factors, Use of modern techniques in Food Microbiology (e.g FTIR, Raman), Mycotoxins and factors affecting their production, Functional foods – Probiotics for their use as starters in fermented foods (dairy, sausages) and their health benefits.

She has been coordinator of 10 large competitive research projects, 2 EU-funded of 14 participants and budget of 2.000.000€ each (FP7-SME-2008-2-243471 PROBIOLIVES; FP7-SME-2012-315065 WILDWINE) and 8 national (PENED03ΕΔ668, DSVEPRO-90, ΕPAN, bilateral) and scientific leader or team member in >27 national and European projects. She was responsible on behalf of the Organization, for the establishment and training of the first taste panel, at national level, for the sensory evaluation of table olives. She has a good cooperation with many food production enterprises as well as with research and academic institutions in Greece and abroad.

She has >70 publications in SCI scientific journals, 15 scientific book chapters, >180 articles in conference proceedings (google scholar: 3730 citations, h-index: 30, i10-index: 53) (until 5-2018).

She is reviewer in many international scientific journals, editor and guest editor, member of scientific societies and evaluator or reviewer for national and European research projects. She is member of the working groups of “Food Safety” and «Food Processing and Packaging» of the Greek Technological Platform “Food for Life” member of the European platform.

She is co-inventor of the patent «Probiotic olives»  (Patent No. 20110100600), team member for the 1st prize of novel food products with «Veggie it» in ECOTROPHELIA 2016, for the 2nd prize with «Probiotic olives» in ECOTROPHELIA 2012 as well as for the «Foodprint» prize with «Veggie cuts» in ECOTROPHELIA 2017. She has been awarded in 2013 by the Minister of Rural Development and Foods for the research on probiotic traditional fermented foods.

She has also educational experience as external Associate Professor in the University of Patras (2000-06), in ΤΕΙ of Athens (2007-10) and she is Supervisor and Committee member for many PhD and MSc students of Cranfield University (UK), Agricultural University of Athens, Democritus University of Thrace and Aegean University.