Food Safety and Regulatory Measures

Biography

Maria Tsimidou is professor of Food Chemistry and Head of the Laboratory of Chemistry and Technology in the School of Chemistry at the Aristotle University of Thessaloniki, Greece. Her teaching is Food Chemistry, Analysis , Quality Control and Food Legislation. She has published many research papers, review articles and contributions to scientific books and encyclopaedias on the above mentioned topics. Currently she is associate editor in the European Journal of Lipid Science and Technology, and chairs the COST ACTION FA1101 “Saffronomics”

Research Interest

Her research interests are related to virgin olive oil chemistry, quality and authenticity, saffron chemistry, authenticity and quality, antioxidant activity of plant extracts and constituents, new sources of targeted bioactive compounds (squalene, carotenoids, phenols) and analytical procedures for the determination of them.