Dr. Konstantinos (Kostas) Gkatzionis is an Associate Professor focusing on food biochemistry and food technology. His teaching and research take a multidisciplinary approach in applied research addressing industrial problems and challenges as well as fundamental investigations.

Dr Kostas Gkatzionis has benefited from being exposed to a number of different industries, universities and cultural environments throughout his career. Prior to joining the University of the Aegean, he has worked as an Assistant Professor at the School of Chemical Engineering, University of Birmingham in the UK (2013-2018), and remains an Honorary Research Fellow. He received his Bachelor’s degree in food technology from ATEI, Thessaloniki, Greece and worked as food scientist and quality control manager in food industry. He completed his Ph.D. degree at the Division of Food Sciences, University of Nottingham, UK, and has held appointments as a KTP associate with Pepsico research centre and research associate with the University of Northampton.

Dr. Kostas Gkatzionis has been involved in a number of successful research and infrastructural grants exceeding ~4.5 million euros including Horizon 2020, UK research council funding, national and industry funding. His academic citizenship includes links to and collaborations with Asia and Africa as well as partnerships within the EU, materialised through joint consortia, projects and consultancy with industries, academic institutions and food SMEs.

Dr. Kostas Gkatzionis has been supervising an international and truly multicultural research group of doctorate candidate students from numerous countries including Indonesia, Italy, Lebanon, Malaysia, Saudi Arabia, Switzerland, Uganda, UK, Cyprus and of course Greece, many of which have now graduated and hold positions in academia and industries across the world.

Throughout his academic career, Dr. Kostas Gkatzionis has supervised >40 MSc projects and post-doctoral researchers and has been involved in teaching at both undergraduate and post graduate level, through lectures, laboratory practicals and direct student supervision.