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Dr Spiros Paramithiotis

Food Fermentation

Agricultural University of Athens

Spiros Paramithiotis graduated from the Department of Food Science and Human Nutrition of the Agricultural University of Athens, Greece, in 1996. In 1998 he received a scholarship for postgraduate studies from the State Scholarship Foundation of Greece, before receiving his PhD in Food Microbiology from the Agricultural University of Athens in 2002. He has worked at the Laboratory of Food Quality Control and Hygiene within the Agricultural University of Athens' Department of Food Science and Human Nutrition as a member of their scientific personnel since 2003.

His research interests lie mainly in the field of food fermentations, with particular emphasis on microbial taxonomy, metabolism, physiology, symbiotic patterns and the underlying molecular mechanisms. He has participated in several research projects funded by the EU, the Greek Secretariat of Research and Technology as well as food industries. He has edited Lactic Acid Fermentation of Fruits and Vegetables (CRC Press), co-authored 44 publications in peer-reviewed journals, 25 book chapters, over 100 publications in national and international conference proceedings and has received more than 800 citations.