TSAKALI EFSTATHIA

Associate Professor Efstathia Tsakali is a Food Technologist, with a PhD from Universita degli Studi di Bari (Italy) and a MSc degree from the University of Nottigham (UK). She has 18 years of working experience in the food industry mostly on Food Safety Management and Quality Control. Her Academic experience includes undergraduate teaching at the Department of Food Science and Technology (University of West Attica – UniWA), since 2012 and teaching in 3 MSc courses at the University of West Attica and at Katholieke Universiteit Leuven (KU Leuven – Belgium). She has been a visiting Professor at KU Leuven since 2016 and an affiliated member of KU Leuven BioTeC+ research team since 2012. She has also been a member of the Research Laboratory “Food and Beverages’ Safety and Quality” (UniWA), since 2015. She has coordinated or participated in more than 23 research programs and her publications include 28 research papers in international peer-review journals, 4 books, 3 chapters, 42 Oral and poster announcements in International Conferences and 1 patent.

Representative publications

Tonti M, Verheyen D, Kozak D, Tsakali E, Skåra T, Van Impe JFM. (2024). Radio frequency-only thermal processing of skimmed milk powder: Case study on the influence of RF heating profile on quality and Salmonella Typhimurium inactivation. Food Science and Technology International. doi:10.1177/10820132241278804

Tsakali, E., Rakesh, A., Houhoula, D., Konteles, S., Batrinou, A., Verheyen, D., Van Impe, J.F.M., Chatzilazarou, A. (2024) Lactoferrin in breast milk based powders. Journal of Dairy Research. doi:10.1017/S0022029923000778

Hamed, A.M., Tsakali, E., Abdeen, E-S.M., Van Impe, J. F.M, Ismail, H.A. (2023) Evaluation of the composition of colostrum and milk from various animal species in the desert climate of Egypt. Journal of Animal Behaviour and Biometeorology, 11(4), e2023034, doi: 10.31893/jabb.23034

Tsakali, E., Tsantes, A.G., Houhoula, D., Laliotis G.P., Batrinou, A., Halvatsiotis, P., Tsantes A.E. (2023). The detection of bacterial pathogens, including emerging Klebsiella pneumoniae, associated with mastitis in the milk of ruminant species. Applied Sciences, 13, 11484. doi: 10.3390/app132011484

Tsakali, E., Chatzilazarou, A., Houhoula, D., Koulouris, S., Tsaknis, J., Van Impe, J. (2019). A rapid HPLC method for the determination of Lactoferrin in milk of various species. Journal of Dairy Research, 86, 238–241. doi: 10.1017/S0022029919000189

Tsakali, E., Petrotos, K., D’ Alessandro, A.G., Mantas, C, Tripolitsiotis, I, Goulas, P., Chatzilazarou, A., Van Impe, J. (2015). Exploring the effect of UF/DF processing conditions on the Lf and IgG content of Feta whey protein concentrates. Journal of Food Process Engineering, 38 (4): 363-373

Tsakali, E., Petrotos, K., Chatzilazarou, A., Stamatopoulos, K., D’ Alessandro, A.G., Goulas, P., Massouras, T., Van Impe, J. (2014). Determination of lactoferrin in Feta cheese whey with RP-HPLC. Journal of Dairy Science, 97: 4832-4837

Links

ORCID: https://orcid.org/0000-0001-5630-1572

Google Scholar: https://scholar.google.com/citations?user=xsWFMrIAAAAJ&hl=el

Currently teaching (undergraduate)

Dairy Science and Technology (course id 8010)

Food Legislation (course id 3061)

Food Quality and Safety (course id 6041)

General Principles of Food Hygiene (course id 7041)

20241015_Short Curriculum Vitae ENG