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GOGOU ELENI

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Faculty Members

Assistant Professor

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Email

egogou@uniwa.gr

Phone

+30 210 538 5511

Office Address

K11.026

Dr. Eleni Gogou holds a Chemical Engineering Diploma (2003) and a PhD in Food Engineering (2010) from the National Technical University of Athens, Laboratory of Chemistry and Food Technology. She has served as Assistant Professor at the Department of Food Science & Nutrition, School of Agricultural Sciences, University of Thessaly (May 2021-January 2023). Since January 2024, she is an Assistant Professor at the Department of Food Science & Technology, Faculty of Food Sciences, University of West Attica, specializing in “Food Process Engineering and Processing/Preservation of Fruits and Vegetables”.

She has actively participated in European and Greek funded research projects (20 projects) in the scientific fields of quality and shelf-life modelling, smart and active food packaging, nonthermal processing, cold chain management, development of innovative food processing methods to extend the shelf life of food and valorization of agrifood side streams. She has research experience in developing validation tools and methodology for the verification of thermal and nonthermal processes (specializing in high pressure processing). She has been one of the co-founders of a startup company (Natural Food Additives, NFA, 2017) specializing in extracting bioactive compounds from organically cultivated herbs while investigating the use of agrofood by-products as new sources of raw materials for the food and cosmetics producing sector.

Results of her research have been published in peer-reviewed scientific articles (15), book chapters (5) and proceedings of scientific conferences (37) (SCOPUS: 652 citations, h-index: 12, GOOGLE SCHOLAR: 994 citations, , h-index: 14, i10 index: 17). She is a member of the “Science Dissemination & Communication Standing Committee” of the European Federation of Food Science and Technology (EFFoST) and the “Food Saving Alliance in Greece”.

 

Selected Book Chapters

  • Giannakourou M., Gogou E., Taoukis P. 2021. Reaction kinetics in food-processing engineering. In: Engineering Principles of Unit Operations in Food Processing, Seid Mahdi Jafari (Ed.), Chapter 16, 443-470, Elsevier, Academic PreWoodhead Publishing, UK.
  • Gogou and P. Taoukis. 2015. High‐Pressure Process Design and Evaluation. In: C. Tzia and Th. Varzakas (Eds.), Handbook of Food Processing: Food Preservation and Food Manufacturing, Chapter 11: 415‐437. CRC Press, Taylor & Francis Group, Boca Raton, FL, USA.

 

Selected publications

  • Konteles, S.J.; Stavropoulou, N.A.; Thanou, I.V.; Mouka, E.; Kousiaris, V.; Stoforos, G.N.; Gogou, E.; Giannakourou, M.C. Enriching Cured Meat Products with Bioactive Compounds Recovered from Rosa damascena and Rosmarinus officinalis L. Distillation By-Products: The Pursuit of Natural Antimicrobials to Reduce the Use of Nitrites. Appl. Sci. 2023, 13, 13085. https://doi.org/10.3390/app132413085
  • Katsouli, M., Semenoglou, I., Kotsiri, M., Gogou, E., Tsironi, T., Taoukis, P. 2022. Active and Intelligent Packaging for Enhancing Modified Atmospheres and Monitoring Quality and Shelf Life of Packed Gilthead Seabream Fillets at Isothermal and Variable Temperature Conditions. Foods, 11 (15), 2245.
  • Xanthakis, E., Gogou, E., Taoukis, P., Ahrné, L. 2018. Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes. Innovative Food Science and Emerging Technologies, 48, 248-257. Citations: 30
  • Gogou, E., Katsaros, G., Derens, E., Alvarez, G., Taoukis, P.S. 2015. Cold chain database development and application as a tool for the cold chain management and food quality evaluation. International Journal of Refrigeration, 52, 109- 121.
  • Strati, I.F., Gogou, E., Oreopoulou, V. 2015. Enzyme and high pressure assisted extraction of carotenoids from tomato waste. Food and Bioproducts Processing, 94, 668 – 674.
  • Papathanasiou, M.M., Reineke, K., Gogou, E., Taoukis, P.S., Knorr, D. 2015. Impact of high pressure treatment on the available glucose content of various starch types: A case study on wheat, tapioca, potato, corn, waxy corn and resistant starch (RS3). Innovative Food Science and Emerging Technologies, 30, 24- 30.
  • Gogou, E., Katapodis, P., Taoukis, P.S. 2010. High pressure inactivation kinetics of a Thermomyces lanuginosus xylanase evaluated as a process indicator. Journal of Food Science, 75(6), E379-E386.

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