MITLIAGKA PARASKEVI

Professor of “Chemistry-Biochemistry”

Head of the Laboratory of Food Chemistry and Technology

Head of the MSc Analysis and Control of Food Products

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Office: CP2_4 ΖΕP
Telephone: 0030 2461056629
Email: pmitliagka@uowm.gr

Education

Degree:Department of Chemistry, University of Ioannina

Master Degree:

PhD:Medical School, University of Ioannina

Summary

Dr. Paraskevi Mitliagka is a Professor at the Department of Chemical Engineering of the University of Western Macedonia. She received her BSc from the Department of Chemistry, University of Ioannina (1989) and PhD (1997) in Biological Chemistry from University of Ioannina Medical School. She worked as a postdoctoral researcher in the University of Ioannina Medical School (1997-early 1998) and as a postdoctoral fellow at the Department of NeuroOncology, MD Anderson Cancer Center, University of Texas Medical School, Houston, Texas (1998-2001).
Scientific interests: Molecules and mechanisms involved in autoimmune destruction ofβ islets of Langerhans, –gene therapy on glioblastoma multiforme, mechanisms of apoptosis, Medicinal plants and their involvement in health and disease, Food industry wastes management through circular economy, Biodegradable materials, Aflatoxin and pesticide residues to food. Food analysis and quality, Antioxidants, Nutrition, Phytochemicals, Water treatment for heavy metals and pesticides. Research outcome: She has published 34 research articles (peer review) and 85 conference abstracts/papers(peer-review). Her scientific work was cited more than 1080 times with h index=12 (Scopus).
Administrative positions: Dr. P. Mitliagka has served as Head Department (2006-2010), Dean (2010-2012) and Vice Rector (2013-2017) at Western Macedonia University of Applied Sciences.
She is the Director of the M.Sc in Analysis and Quality Control of Food Products (International masters programme through Department of Chemical Engineering and University of Food Technology-Plovdiv-Bulgaria. She also serves as Head od the Laboratory of Food Chemistry and Technology (FOOD.IE LAB) of the Department of Chemical Engineering.

Recent publications


Effect of Farming System and Season on Proximate Composition, Fatty Acid Profile, Antioxidant Activity, and Physicochemical Properties of Retail Cow Milk.Animals. DOI: 10.3390/ani13233637

Chemical composition, antioxidant profile and physicochemical properties of commercial non-cocoa- and cocoa-flavoured plant-based milk alternatives.European Food Research and Technology. DOI: 10.1007/s00217-023-04345-3

Variations in Composition, Antioxidant Profile, and Physical Traits of Goat Milk within the Semi-Intensive Production System in Mountainous Areas during the Post-Weaning to End-of-Lactation Period.Animals. DOI: 10.3390/ani13223505

A Comprehensive Analysis on Nutritional and Antioxidant Characteristics of a Traditional Roasted Maize Flour (Furniko) of Pontic Greeks: Comparative Study to Related Flour Products.Plant Foods for Human Nutrition. DOI: 10.1007/s11130-023-01078-2

Polyphenol Release from Wheat Bran Using Ethanol-Based Organosolv Treatment and Acid/Alkaline Catalysis: Process Modeling Based on Severity and Response Surface Optimization.Antioxidants. DOI: 10.3390/antiox11122457

Pontic Greek cuisine: the most common foods, ingredients, and dishes presented in cookbooks and folklore literature.Journal of Ethnic Foods. DOI: 10.1186/s42779-022-00117-8

Effects of Production Systems and Seasons on Retail-Goat-Milk Fatty-Acid Composition and Nutritional Indices in Greece.Animals. DOI: 10.3390/ani12172204

Courses 2023-2024

Food Science & Technology

Pharmaceutical technology

Quality Assurance

Principles of Biology & Biochemistry
(Courses catalogue)