Education
Degree: PhD
Year: 1987
Institution: University of Ioannina, Department of Chemistry
Degree: B.S.
Year: 1979
Institution: AUTH, Thessaloniki, Department of Chemistry
Ioannis Roussis
Department of Chemistry
Contact Information
Tel.: +30-26510 08344e-mail:
Research topics (related to the Institute)
1. New food product development.
2. Chemical and biochemical changes during food production and preservation.
3. Chemical and biochemical technologies in food production and preservation.
Research summary
- Chemical and biochemical changes during cheese, wine, yogurt, olive oil production and preservation.
- Bio-functional properties of wine, yoghurt, olive oil and other foods.
- Reduction of sodium chloride and fat in cheeses and sulphur dioxide in wines.
- Enrichment of yoghurt, oils, alcoholic beverages and other foods with natural bioactive compounds and plants.
- Oxidation of food constituents and its prevention.
- Enzymes and microorganisms in cheese and wine technology.
Professional background
| 2014 - today | Professor, Dept. of Chemistry, UoI |
| 2005- 2015 | Assoc.Professor, Dept. of Chemistry, UoI |
| 1993 – 2005 | Assist. Professor, Dept. of Chemistry, UoI |
| 1988 – 1993 | Lecturer, Dept. of Chemistry, UoI |
| 1982 – 1988 | Scientific Associate, Dept. of Chemistry, UoI |
- Post-doctoral fellowship/Research visitor (1991 and 1994, 7 months), at the Department of Food Chemistry, University College Cork, Ireland.
- Post-doctoral fellowship/Research visitor (1997, 3,5 months), at the Faculte D’Oenologie, Universite de Bordeaux II, France.