Emmanuella Magriplis is an Assistant Professor in Nutritional Epidemiology & Public Health, with a presence at several esteemed institutions, including the Agricultural University of Athens and as a Visiting Professor in the University of Patras (medical school), Department of Hygiene. Her academic journey has included affiliations with the University of Oxford, and Aristotle University (medical school). Her research interests are focused on nutrition and chronic diseases, leading her to spearhead the Hellenic National Nutrition & Health Survey. Dr. Magriplis is currently involved in two European research projects like Health4EUkids and PIMENTO, where she co-leads a sub-study aiming to cartography fermented food intake in the 4 European Regions. She is also strongly involved in the OACCUS project (Outdoor Against Cancer Connect us), mainly on the 2^nd pillar “balanced nutrition”, aiming to educate cancer survivors on nutritional recommendations and enhance their understanding, but also to train health care professionals on the importance of emphasizing on nutritional markers and promote nutritional guidelines in a practical format. Dr. Magriplis is also one of the core members for the Food Insecurity project that aims to Develop of a Food Security Plan within the framework of sustainable development in post-COVID-19 Greece.

Her expertise is recognized by her roles in various professional societies (president of Epidemiology working group of the Hellenic Atherosclerosis Society) and her appointment to the European Commission Task Force on food supplements. She has also been invited to to participate in the electronic working group (EWG) on the development of Dietary Guidelines to support of FAO and WHO, to examine how European members develop and incorporate sustainability into their dietary guidelines, assess existing international tools, and propose recommendations to CCEURO34 for creating guidelines that integrate sustainability and food systems approaches. The ultimate goal is to provide guidance to help European members develop more sustainable dietary guidelines. She currently has 92 peer-reviewed publications, 5 textbooks and 3 book chapters, and an h-index of 25 (Google Scholar). She is also a reviewer contributor to scientific journals and serves in editorial capacities for several well-established nutrition journals (ie EJON).

https://scholar.google.com/citations?hl=en&user=WPb0epgAAAAJ