Dr. Olga Gortzi received her Bachelor’s degree in Chemistry from Ioannina University in 1994 and her Master’s in Nanotechnology from Patras University, Greece. After obtaining her Ph.D. from Patras University, Dr. Gortzi completed postdoctoral training in Food Nanotechnology from the University of West Attica (2003–2005). She then joined the Thessaly Educational Institution in 2009 as an Assistant Professor and was promoted to Associate Professor in 2015. Professor Gortzi joined the University of Thessaly in 2019. She is a Full Professor at the University of Thessaly. She has extensive experience in the isolation of compounds from natural products and their successful encapsulation in nano-compounds. She also has experience in nanotechnology applications for food and agriculture demands and a deeper understanding of the biological implications of nanomaterials beyond the creation of novel functional properties. She has participated in 36 research and education programs. She has authored/co-authored 64 journal articles, 1 patent, 2 book chapters, and 60 invited talks at national and international conferences. She has been serving as an editorial board member of more than three international journals. She was also a supervisor/co-supervisor of 11 MSc theses, supervisor/co-supervisor of 7 Ph.D. theses, and a reviewer in 20 international scientific journals.
Research Keywords & Expertise
Food Chemistry
Food Industry
Functional Foods
Nanotechnology
Nano foods
Short Biography
Dr. Olga Gortzi received her Bachelor’s degree in Chemistry from Ioannina University in 1994 and her Master’s in Nanotechnology from Patras University, Greece. After obtaining her Ph.D. from Patras University, Dr. Gortzi completed postdoctoral training in Food Nanotechnology from the University of West Attica (2003–2005). She then joined the Thessaly Educational Institution in 2009 as an Assistant Professor and was promoted to Associate Professor in 2015. Professor Gortzi joined the University of Thessaly in 2019. She is a Full Professor at the University of Thessaly. She has extensive experience in the isolation of compounds from natural products and their successful encapsulation in nano-compounds. She also has experience in nanotechnology applications for food and agriculture demands and a deeper understanding of the biological implications of nanomaterials beyond the creation of novel functional properties. She has participated in 36 research and education programs. She has authored/co-authored 64 journal articles, 1 patent, 2 book chapters, and 60 invited talks at national and international conferences. She has been serving as an editorial board member of more than three international journals. She was also a supervisor/co-supervisor of 11 MSc theses, supervisor/co-supervisor of 7 Ph.D. theses, and a reviewer in 20 international scientific journals.
Well done!
