Dep FS > Labs > Laboratory of Microbiology and Biotechnology of Foods > Staff
 


 

Professor George-John E., Nychas

Education :

  • Bc.S in Food Science & Technology, Agricultural University of Athens, Greece, 1979
  • Ph.D, In Food Microbiology; University of Bath, UK, (10/1981 to 10/1984)
  • Post-doc in Toxin Production by Staphylococcus aureus (Univ.of Bath,UK 11/88-10/1990)

Present organization and position:

  • Professor of Food Microbiology, in the Agricultural University of Athens, Dept. Food Sciences & Technology, Lab. of Microbiology & Biotechnology of Foods (since Nov. 1997)
  • Head of Laboratory of Microbiology and Biotechnology of Foods (1994 till now)
  • Member of the Biohazard Group of European Food Safey Authority


 

Full CV

Experience in risk assessment, predictive modeling, Food Technology

The process of risk assessment (RA) consists of the following steps: (1) hazard identification, (2) hazard characterization, (3) exposure assessment, and (4) risk characterization. This includes quantitative risk assessment, which emphasizes reliance on numerical expressions of risk, and also qualitative expressions of risk, as well as an indication of the attendant uncertainties. My research group has been working in the area of Predictive microbiology / RA for more than 10 years and more than 20 papers (SCI) have been published in this field.

This experience came through the involvement in different EU and National projects. List of the relevant EU projects are follows:

Shared Cost Research Projects & Concerted action

  • "Predictive modelling of fish and meat products" Fair-1251 project
  • "Development, modelling and application of time temperature integrator systems to monitor chilled fish quality" FAIR-95-1090
  • Escherichia coli 0157:H7 rpoS site-directed mutants: ability to compete and survive in food. MC ct-2000-2098
  • Assessment and improvement of safety of traditional dry sausages from producers to consumers QoL-ct-2240
  • Development and Application of a TT Safety Monitoring and Assurance System (SMAS) for Chilled meat products. QoL –ct-2545
  • "Predictive modelling of growth of food spoilage organisms, the effect of phenolics and chelator" Bilateral project ( UK & GR)
  • Verotoxigenic Escerichia coli in Europe ct98-3935
  • Predictive modelling of microbial growth and survival in foods - cost914
  • EuRain European Union – Risk Analysis Information Network (qol 2178)
  • e-ComBase combined database on microbial responses to food environment (QLAM 513)
Recently published papers
  • Nychas G.J.E. & Arkoudelos J.S (1990) Staphylococci: their role in fermented sausages, In: Staphylococci, Eds D. Jones, R.G. Board and C. Collins, Symposium Series No. 19, Society for Applied Bacteriology, London: Blackwell Scientific Publishers. Journal of Applied Bacteriology 67, 130S
  • Tassou, C.C., Drosinos, E.H. and Nychas, G.J.E. (1995) Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4 and 10 oC. Journal of Applied Bacteriology, 78, 593-600.
  • Koutsoumanis, K., & Nychas, G-J.E. (1999) Chemical and sensory changes associated with microbial flora of Mediterranean boque (Boops boops) stored aerobically at 0, 3, 7 and 10°C. Applied and Environmental Microbiolgogy 65,698-706
  • Tryfinopoulou, P. , Tsakalidou E. & Nychas, G-J.E (2002) Characterization of Pseudomonas spp. associated with spoilage of gilt-head sea-bream fish stored under various storage conditions. Applied Environemntal Microbiology 68, 65-72
  • Tsigarida, Ε ., I. S. Boziaris and G-J, E. Nychas (2003) Bacterial synergism or antagonism in a Gel Cassette system. Applied Environmental Microbiology 69,7204
  • Panagou, Ε . Ζ ., P.N. Scandamis and G-J.E. Nychas (2005) The use of gradient plates to study the combined effect of temperature, pH and NaCl concentration on the growth of Monascus ruber van Tieghem, an ascomycetes fungus isolated from green table olives..Applied Environmental Microbiology – 71, 392
  • Skandamis, P., & Nychas, G-J.E. (2005) Fresh meat spoilage and modified atmosphere packaging (MAP) In Raw Material safety: Meat Woodhead Publishers
  • Nychas G-J.E, Taoukis, P & Gianakourou, (2005) Monitoring and Control of the Cold Chain to include effect of temperature abuse, temperature limits, and TTIs. In "Handbook of Frozen Food processing and Packaging" (ed Da-Wen Sun) Marcel Dekker, Inc., USA.