Assist Prof Dr. Ioannis Karabagias at University of Patras, Greece
🧑🔬Profiles
👨🏫 Biography Summary
Prof. Dr. Ioannis K. Karabagias is an esteemed Assistant Professor of Food Chemistry at the University of Patras, Greece. Born on July 2, 1979, in Kalamata, Messinia, Peloponnese, Greece, he has developed a distinguished career in food science through extensive teaching, research, and practical experience. His work specializes in food chemistry, analysis, and technology, with a focus on food authentication, packaging, and natural antioxidants. Dr. Karabagias is highly regarded for his contributions to both academia and industry, leveraging his expertise to drive innovation and quality in food science.
🎓 Education
Dr. Karabagias completed his Ph.D. in Chemistry at the University of Ioannina, Greece, in 2014. His doctoral thesis focused on the Differentiation of Botanical and Geographical Origin of Greek Honey Using Instrumental Analysis and Chemometrics. He holds a Master of Science in Food Science and Technology from the same university, where he researched the Combined Effect of Modified Atmosphere Packaging and Thyme Essential Oil in Shelf Life Extension of Fresh Lamb Meat. He earned his Bachelor of Science degree in Chemistry from the University of Ioannina in 2004.
💼 Professional Experience
Currently serving as an Assistant Professor in the Department of Food Science & Technology at the University of Patras, Dr. Karabagias teaches a variety of courses, including Food Chemistry, Oenology, and Technology of Alcoholic Spirits. His teaching approach integrates laboratory work with theoretical instruction to enhance students' practical understanding of food science. Prior to this role, he was a Postdoctoral Researcher at the University of Ioannina, where he conducted advanced research in food chemistry, focusing on developing new methodologies for food analysis and quality control. He has also served as teaching personnel at several institutions across Greece, including the Technical Institute of Kalamata, contributing to both undergraduate and graduate education.
🔬 Research Interests
Dr. Karabagias's research interests lie at the intersection of food chemistry and technology, with a particular focus on food analysis and authentication, food packaging, and natural antioxidants. He is dedicated to developing methods for verifying the origin and authenticity of food products and investigating innovative packaging solutions to enhance food preservation. His work also explores the health benefits and chemical properties of natural antioxidants and fermented foods. Dr. Karabagias is proficient in advanced instrumental techniques such as Gas Chromatography/Mass Spectrometry (GC/MS), High-Pressure Liquid Chromatography/Mass Spectrometry (HPLC/MS), and Isotope Ratio Mass Spectrometry.
📖 Publication
Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging
Authors: I. Karabagias, A. Badeka, M.G. Kontominas
Journal: Meat Science
Volume: 88
Pages: 109-116
Year: 2011
Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics
Authors: I.K. Karabagias, A. Badeka, S. Kontakos, S. Karabournioti, M.G. Kontominas
Journal: Food Chemistry
Volume: 146
Pages: 548-557
Year: 2014
Botanical discrimination of Greek unifloral honeys with physico-chemical and chemometric analyses
Authors: I.K. Karabagias, A.V. Badeka, S. Kontakos, S. Karabournioti, M.G. Kontominas
Journal: Food Chemistry
Volume: 165
Pages: 181-190
Year: 2014
Combined effect of N, O-carboxymethyl chitosan and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chicken meat fillets
Authors: A. Khanjari, I.K. Karabagias, M.G. Kontominas
Journal: LWT-Food Science and Technology
Volume: 53
Pages: 94-99
Year: 2013
Characterization and geographical discrimination of commercial Citrus spp. honeys produced in different Mediterranean countries based on minerals, volatile compounds and chemometrics
Authors: I.K. Karabagias, A.P. Louppis, S. Karabournioti, S. Kontakos, M.G. Kontominas
Journal: Food Chemistry
Volume: 217
Pages: 445-455
Year:2017