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 post-graduate studies from the State Scholarship Foundation of Greece and in 2002 he received the PhD degree in Food Microbiology from the Agricultural University of Athens. In 2003, he joined the Agricultural University of Athens, Department of Food Science and Human Nutrition as a member of the scientific personnel. In 2023 he was appointed as an Assistant Professor of ‘Microbiology’ by the University of Ioannina, Department of Biological Applications and Technology.
His research interests lie mainly in the field of food fermentations and foodborne diseases, 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 authored and co-authored more than 150 publications and book chapters, edited and co-edited 6 books in aspects related to Food Microbiology and has received more than 3500 citations.
Research Keywords & Expertise
Food Microbiology
Food Quality
Food Safety
lactic acid bacteria
Listeria monocytogenes
Food biotechnology
Food fermentation
Fingerprints
Listeria monocytogenes
lactic acid bacteria
Food Microbiology
Food Safety
Food fermentation
Short Biography
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 post-graduate studies from the State Scholarship Foundation of Greece and in 2002 he received the PhD degree in Food Microbiology from the Agricultural University of Athens. In 2003, he joined the Agricultural University of Athens, Department of Food Science and Human Nutrition as a member of the scientific personnel. In 2023 he was appointed as an Assistant Professor of ‘Microbiology’ by the University of Ioannina, Department of Biological Applications and Technology.
His research interests lie mainly in the field of food fermentations and foodborne diseases, 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 authored and co-authored more than 150 publications and book chapters, edited and co-edited 6 books in aspects related to Food Microbiology and has received more than 3500 citations.
