Contact Information:
Agricultural University of Athens
Department of Food Science and Technology
Iera Odos 75
11855 Athens, GREECE
Tel:  (+30-210) 529 4706
E-mail: stoforos@aua.gr

Curriculum Vitae:
 
Nikolaos G. Stoforos, a Chemical Engineer (National Technical University of Athens, 1978), is a Professor in Food Preservation at the Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, of Agricultural University of Athens (AUA), Greece. He holds a Ph.D. in Engineering (1988) and a Master of Science in Food Science (1984) from the Department of Biological and Agricultural Engineering, and the Department of Food Science and Technology at University of California, Davis, respectively. He worked as Research Engineer at the National Food Processors Association, Western Research Laboratory, Process Technologies Division, Dublin, CA, USA, (1989 – 1992), the Department of Food and Microbial Technology at Katholieke Universiteit Leuven, Heverlee, Belgium, (1994 – 1995) and the Department of Chemical Engineering at the National Technical University of Athens, Greece, (1996 – 2000). From 2000 till 2009 we served as an Assistant Professor in Food Engineering at the Department of Chemical Engineering at the Aristotle University of Thessaloniki, and from 2009-2015 as an Associate Professor at the Department of Food Science and Human Nutrition at AUA.
 
Research Interests:
His research interests refer to safety and quality evaluation of foods with main focus on mathematical/kinetic modeling of safety and quality attribute changes during food processing or storage. His research focuses on food processing and preservation with emphasis on thermal processing (thermal process calculation methodologies, aseptic processing, time-temperature integrators) and high pressure processing.
 
Selected Publications:
Publications in scientific journals

1. Papanikolaou, S., Diamantopoulou, P., Blanchard, F., Lambrinea, E., Chevalot, I., Stoforos, N.G., and Rondags, E., 2020. Physiological characterization of a novel wild-type Yarrowia lipolytica strain grown on glycerol: effects of cultivation conditions and mode on polyols and citric acid production. Applied Sciences, 10, 7373, doi: https://doi:10.3390/app10207373.
2. Goula, A.M., Prokopiou, P., and Stoforos, N.G., 2018. Thermal degradation kinetics of L-carnitine. Journal of Food Engineering, 231:91-100, doi: https://doi.org/10.1016/j.jfoodeng.2018.03.011.
3. Giannakourou, M.C., and Stoforos, N.G., 2017. A theoretical analysis for assessing the variability of secondary model thermal inactivation kinetic parameters. Foods, 6(1):7, doi: http://dx.doi.org/10.3390/foods6010007.
4. Tyrovouzis, N.A., Angelidis, A.S., and Stoforos, N.G., 2014. Bi-phasic growth of Listeria monocytogenes in chemically defined medium at low temperatures. International Journal of Food Microbiology, 186: 110–119, doi: http://dx.doi.org/10.1016/j.ijfoodmicro.2014.06.021.
5. Dimou, Α., Panagou, E., Stoforos, N.G., and Yanniotis, S., 2013. Analysis of thermal processing of table olives using Computational Fluid Dynamics. Journal of Food Science, 78(11): E1695-1703, doi: http://dx.doi.org/10.1111/1750-3841.12277.
6. Stoforos, N.G., 2010. Thermal process calculations through Ball's original formula method: A critical presentation of the method and simplification of its use through regression equations. Food Engineering Reviews, 2(1): 1–16, doi: http://dx.doi.org/10.1007/s12393-010-9014-4.
7. Georgoudis, K., and Stoforos N.G., 2009. A theoretical study for determination of quality equivalent points for volume average quality evaluation in conduction heating canned foods. Journal of Food Science, 74(2): E46-54, doi: http://dx.doi.org/10.1111/j.1750-3841.2009.01060.x.
8. Polydera, A.C., Galanou, E., Stoforos, N.G., and Taoukis P.S., 2004. Inactivation kinetics of pectin methylesterase of greek Navel orange juice as a function of high hydrostatic pressure and temperature conditions. Journal of Food Engineering, 62(3): 291-298, doi: http://dx.doi.org/10.1016/S0260-8774(03)00242-5.
9. Stoforos, N.G., Crelier S., Robert, M.-C., and Taoukis, P.S., 2002. Kinetics of tomato pectin methylesterase inactivation by temperature and high pressure. Journal of Food Science, 67(3): 1026-1031, doi: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09448.x.
10. Stolt, M., Stoforos, N.G., Taoukis, P.S., and Autio, K., 1999. Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersions. Journal of Food Engineering, 40(4): 293-298, doi: http://dx.doi.org/10.1016/S0260-8774(99)00069-2.
11. Stoforos, N.G., Noronha, J., Hendrickx, M., and Tobback, P., 1997. Inverse superposition for calculating food product temperatures during in-container thermal processing. Journal of Food Science, 62(2): 219-224, 248, doi: http://dx.doi.org/10.1111/j.1365-2621.1997.tb03972.x.
12. Stoforos, N.G., 1995. Thermal process design. Food Control, 6(2): 81-94, doi: http://dx.doi.org/10.1016/0956-7135(95)98911-J.
13. Stoforos, N.G., and Merson, R.L., 1992. Physical property and rotational speed effects on heat transfer in axially rotating liquid/particulate canned foods. Journal of Food Science, 57(3): 749-754, doi: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08087.x.
14. Stoforos, N.G., and Merson, R.L., 1991. Measurement of heat transfer coefficients in rotating liquid/particulate systems. Biotechnology Progress, 7(3): 267-271, doi: http://dx.doi.org/10.1021/bp00009a600.
15. Stoforos, N.G., and Merson, R.L., 1990. Estimating heat transfer coefficients in liquid/particulate canned foods using only liquid temperature data. Journal of Food Science, 55(2): 478-483, 521, doi: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06791.x.

Books

1. Yanniotis, S., Stoforos, N.G., and Tzia, K. 2019. Introduction to Food Engineering, pp. 740, Parisianou Scientific Press, Athens, Greece, ISBN: 978-960-58318-4-4. Translation in Greek of: Principles of: Singh, P.R. and Heldman, D.R., 2014. Introduction to Food Engineering. 5th Edition. Academic Press, NY. pp. 867, (https://www.parisianou.gr/el/products/9789605831844?option_variant_id=0).
2. Miranda–Zamora, W.R., and Stoforos, N.G., 2016. Procesamiento Térmico de Alimentos Teoría, Práctica y Cálculos, pp. 331, AMV Ediciones, Madrid, España, ISBN: 978–84–945558–9–3, http://www.amvediciones.com/aliment.htm.
3. Yanniotis, S., Taoukis, P.S., Stoforos, N.G., and Karathanos, V.T. (Editors) 2013. Advances in Food Process Engineering Research and Applications, pp. 677, Springer Science+Business Media, New York (http://www.springer.com/food+science/book/978-1-4614-7905-5), ISSN 1571-0297, ISBN 978-1-4614-7905-5, ISBN 978-1-4614-7906-2, eBook doi: http://dx.doi.org/10.1007/978-1-4614-7906-2.

Chapters in books

1. Giannakourou, M.C., and Stoforos, N.G., 2018. Principles of Kinetic Modeling of Safety and Quality Attributes of Foods. In: Food Process Engineering and Quality Assurance, Chapter 13, p. 377-437, C.O. Mohan, E. Carvajal-Millan, C.N. Ravishankar, and A.K. Haghi, (Eds), Apple Academic Press Inc., Watetown, NJ, USA, [ISBN: 978-1-77188-576-8 (hardcover) – ISBN: 978-1-315-23296-6 (ebook)], http://www.appleacademicpress.com/food-process-engineering-and-quality-assurance-/9781771885768.
2. Kookos, Ι.Κ., and Stoforos, N.G., 2014. Heat Transfer. In: Food Engineering Handbook: Food Engineering Fundamentals, Chapter 4, p. 75-111, T. Varzakas and C. Tzia, (Eds), CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, doi: http://dx.doi.org/10.1201/b17843-5.
3. Kalamaki, M.S., Stoforos, N.G., and Taoukis, P.S., 2012. Pectic Enzymes in Tomatoes. In: Food Biochemistry and Food Processing, Second Edition, Chapter 12, p. 232-246, B.K. Simpson, L.M.L. Nollet, F. Toldrá, S. Benjakul, G. Paliyath, and Y.H. Hui (Ed), John Wiley & Sons, Inc, Ames, Iowa, USA, doi: http://dx.doi.org/10.1002/9781118308035.ch12.
4. Stoforos, N.G., and Sawada, H., 2007. Aseptic Processing of Liquid/Particulate Foods. In: Heat Transfer in Food Processing - Recent Developments and Applications, Chapter 6, p. 187-208, S. Yanniotis and B. Sunden (Eds), WIT Press, Southampton, UK, doi: http://dx.doi.org/10.2495/978-1-85312-932-2/06.