He graduated from the Department of Food Science and Human Nutrition of Agricultural University of Athens in 2002. He then elaborated his PhD thesis in Food Microbiology at the Science Department of Agricultural University of Athens (2003-2007). He worked as a postdoctoral researcher in the laboratories of Prof. G.-I. Nychas (LMBF, AUA) and Prof. I. Sofos (Center for Meat Safety and Quality Food Safety Cluster, Animal Sciences Dept, Colorado State University, USA). He worked for about twelve years (2011-2022) as a Researcher at the Institute of Technology of Agricultural Products of Hellenic Agricultural Organization-DIMITRA (formerly NAGREF). In May 2022, he was elected Associate Professor at the Laboratory of Food Microbiology and Biotechnology of the Department of Food Science and Human Nutrition of Agricultural University of Athens in the field of 'Food Microbiology & Emerging Food Processing Technologies'. He has worked on more than fifty (50) research projects in twelve (12) of them as Coordinator/Scientific Responsible. His research work focuses on microbiology and food safety, the use of natural antimicrobial compounds, modern technologies in food preservation, probiotic foods, biofilm disinfection strategies within the food industry, olive fermentation, the use of modern analytical methods in Food Microbiology, in emerging technologies (IoT technologies, Blockchain, etc). He has published sixty-three (63) scientific articles in SCI journals with an Impact Factor – IF (SIF: 288,099, IF/publication: 4,573, h-index: 26 with 2609 citations, Scopus: https://www.scopus.com/ authid/detail.uri?authorId=8931822000), two (2) scientific articles in journals outside SCI (Google Scholar Citation Index database), four book chapters (4), one hundred and seven (107) presentations at international conferences, thirty-eight (38 ) presentations at national conferences and seven (7) other publications.

Representative scientific publications

1.Chorianopoulos N. G., Giaouris E. D., Skandamis P. N., Haroutounian S. A., and Nychas G.-J. E. (2008). Disinfectant test against monoculture and mixed-culture biofilms composed of technological, spoilage and pathogenic bacteria: bactericidal effect of essential oil and hydrosol of Satureja thymbra and comparison with standard acid-base sanitizers. Journal of Applied Microbiology 104: 1586-1596. 

2. Chorianopoulos N. G., Giaouris E. D., Kourkoutas Y., and Nychas G.-J. E. (2010). Early stages of biofilm development by Salmonella Enteritidis on stainless steel are inhibited by the cell-free culture supernatant of Hafnia alvei. Applied and Environmental Microbiology, 76: 2018-2022. 

3. Chorianopoulos N. G., Tsoukleris D. S., Panagou E. Z., Falaras P., and Nychas G.-J. E. (2011). Use of titanium dioxide (TiO₂) photocatalysts as alternative means for Listeria monocytogenes biofilm disinfection in food processing. Food Microbiology, 28: 164-170.

4. Pavli, F., Kovaiou, I., Apostolakopoulou, G., Kapetanakou, A., Skandamis, P., Nychas, G.-J.E., Tassou, C., Chorianopoulos, N. (2018). Alginate-Based Edible Films Delivering Probiotic Bacteria to Sliced Ham Pretreated with High Pressure Processing. International Journal of Molecular Sciences 19, 150. 

5. Argyri, A. A., Papadopoulou, O.S., Nisiotou, A., Tassou, C., Chorianopoulos, N. (2018). Effect of high pressure processing on survival of Salmonella Enteritidis and shelf-life of chicken fillets Food Microbiology 70,55-64. 

6. Papadopoulou, O.S., Argyri, A. A., Varzakis, E., Tassou, C., Chorianopoulos, N. (2018). Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential. Food Microbiology 74, 21-33. 

7. Pavli, F., Argyri, A. A., Nychas, G.-J.E., Tassou, C., Chorianopoulos, N. (2018). Use of Fourier transform infrared spectroscopy for monitoring the shelf life of ham slices packed with probiotic supplemented edible films after treatment with high pressure processing. Food Research International 106, 1061-1068. 

8.Pavli, F. G., Argyri, A. A., Skandamis, P., Nychas, G-J.E., Tassou C. C. and Chorianopoulos, N. G. (2019). Antimicrobial activity of oregano essential oil incorporated in sodium alginate edible films: Control of Listeria monocytogenes and spoilage in ham slices treated with High Pressure Processing. Materials, 12(22), 3726. 

9. Papadopoulou, O., Argyri, A.A., Kounani, V., Tassou C.C. and Chorianopoulos, N.G. (2021). Use of Fourier transform infrared spectroscopy for monitoring the shelf life and safety of yogurts supplemented with a Lactobacillus plantarum strain with probiotic potential. Frontiers in Microbiology, 12, 678356. 

10. Papadopoulou, O.S., Argyri, A.A., Bikouli, V.C., Lambrinea, E., and Chorianopoulos, N. (2022). Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing. Foods, 11, 2855.