lougovois Vladimiros

Professor V.P. Lougovois holds a BSc in Chemistry (National & Kapodistrian University of Athens, 1979) and a PhD in Food Science (University of Leeds, UK, 1982). He has more than 35 years of teaching experience in tertiary education Institutions (Technological Educational Institution of Athens and University of West Attica) in the fields of “Fisheries Science and Technology”, “Food Chemistry” and “Food Sensory Assessment”. He has acted as director, deputy director and member of coordinating committees of MSc programs, as well as coordinator/scientifically responsible in national and EU-funded research programs and contracted projects, also providing services as a consultant and technical advisor to the Food Industry for more than 25 years. His authorship includes 25 original papers in peer-reviewed scientific journals and 26 research articles in international and Greek scientific conferences with proceedings/book of abstracts, a textbook, 8 volumes of educational handbooks for undergraduate classes in Food Science/Technology, a chapter in a collective volume and a large number of scientific/technical reports. His published work has been widely recognized by the international scientific community (924 citations/Scopus, 1624 citations/Google Scholar). Prof. V.P. Lougovois has served as a member of the Food Experts’ Committee, General Secretariat of Greek State Supplies, Ministry of Commerce (1987-1990), as well as a member of the Scientific Council, Hellenic Food Safety Authority (EFET, 2006-09). He is a member of the “Institute of Food Science and Technology (IFST, UK)” and of the “Association of Greek Chemists” (ΕΕΧ), and member of the Editorial Board of the “International Journal of Food Science and Technology” (UK). Major areas of research interest and expertise: Processing technology, quality and safety of fish and fishery products.