Prof. Constantina Tzia

Constantina Tzia (PhD in Chemical Engineering from NTUA) is a Professor in the Laboratory of Food Chemistry and Technology in the School of Chemical Engineering of NTUA. She has a 30 years’ experience in teaching and research. Her teaching experience includes undergraduate and postgraduate courses, laboratory exercises, seminars and supervision of diploma students (6–9 on average per year, more than 200 already completed) and doctoral theses (6 in progress and 10 completed). She delivers seminars on topics related to food quality, ISO 9000 and HACCP in the food industry, sensory evaluation of foods, food laboratory accreditation and statistical process control (SPC) in the food industry. Moreover, she is the technical director of the accredited sensory laboratory. The main research fields of Prof. C. Tzia are food processing (extraction, chilling, freezing and drying), food technology (oils and fats, olive oil, dairy, bakery products, fruits/vegetables and protein isolates), functional foods, innovative methods of food processing (edible coating or films, ultrasound application and encapsulation), food by-products utilization (oilseeds, tomato seeds and whey), food quality, food hygiene and safety (HACCP), potable water processing, quality control of food processes (SPC), sensory evaluation of foods, shelf life of foods, new food ingredients and new food product development.