Prof Dr Michael Kontominas | Food Analysis | Excellence in Research

Professor at University of Ioannina, Greece

Michael G. Kontominas is a distinguished figure in the field of Food Chemistry and Technology. He graduated from the University of Athens, Greece in Chemistry in 1975 and obtained his Ph.D. in Food Science, specializing in Food Chemistry, from Rutgers the State University, USA in 1979.

Publication Profile:🌟👨‍🎓

- Scopus

📍 Education:

Chemistry graduate, University of Athens, Greece (March/1975). Ph.D. in Food Science (Food Chemistry concentration), Rutgers the State University, USA (1979)

👨‍🏫 Academic Positions:

Full Professor of Food Chemistry and Technology, University of Ioannina, Greece (1997-present). Visiting scholar at Rutgers University, Michigan State University, Fraunhofer Institute for Food Processing and Packaging

💼 Professional Achievements:

Materialized numerous national and international research projects
Editor of 3 international journals
Supervised 21 Ph.D. and 60 MSc. theses
Holder of three patents
Technical consultant to the Greek Food and Packaging industry

🏆 Awards:

1st prize winner in national and European contest ‘Ecotrophilia 2011’
Developed Eco-friendly food product commercialized as D’AVERO

🔬 Research Focus: Food Analysis

Specializes in Food Analysis with a focus on ensuring food safety and quality.

This summary encapsulates the distinguished career and significant contributions of Prof. M.G. Kontominas, particularly highlighting his expertise in Food Analysis.

Citations:

Citations: 11,560
Documents: 263
h-index: 61

Publications Top Notes:

Assist Prof Dr Asma Verdian | Food System | Women Researcher Award

Food safety at Research Institute of Food Science and Technology, Iran

Dr. Asma Verdian Doughayi is an accomplished scientist and educator based in Mashhad, Iran. Born in 1985 in Mashhad, Iran, Dr. Verdian Doughayi has established herself as a leading expert in the field of chemistry, particularly in the areas of aptamers, biosensors, and biophysical chemistry properties of biomolecules.

Publication Profile:🌟👨‍🎓

- Google Scholar

🎓 Education:

Ph.D. in Physical Chemistry, Ferdowsi University of Mashhad, Iran, 2015
MSc. in Physical Chemistry, University of Mazandran, Babolsar, Iran, 2010
BSc. in Pure Chemistry, Ferdowsi University of Mashhad, Iran, 2007

👩‍🏫 Employment:

Assistant Professor, Department of Food Safety and Quality Control, Research Institute of Food Science & Technology (RIFST), Mashhad, Iran
Head of Education and Graduate Affairs, Research Institute of Food Science & Technology, Mashhad, Iran

🔬 Research Focus:

Dr. Asma Verdian Doughayi’s research focuses on the development and application of aptasensors in various fields, particularly in food safety and environmental monitoring. She specializes in designing novel biosensing platforms using aptamers, nucleic acid-based molecules, for ultrasensitive detection of contaminants such as antibiotics, heavy metals, pesticides, and pollutants. Through her work, she aims to contribute to the advancement of biosensor technology, providing efficient tools for rapid and accurate detection in diverse settings. Dr. Verdian’s expertise lies at the intersection of chemistry, biophysics, and nanotechnology, with a strong emphasis on practical applications and addressing real-world challenges.

citations:

All: 1311
Since 2019: 1139

h-index:

All: 19
Since 2019: 18

i10-index:

All: 30
Since 2019: 28

These metrics reflect Dr. Asma Verdian Doughayi’s impact and productivity in the field of research, both overall and since 2019.

Michael Kontominas | Food Analysis | Excellence in Research

Prof Dr Michael Kontominas | Food Analysis | Excellence in Research