Patroklos Vareltzis
Assistant Professor, Food Process Engineering

Curriculum vitae





Office:201, 2nd-floor Building D

Student Reception: Daily 09.00 – 17.00

  1. Design and optimization of various food processing operations
  2. Recovery of functional ingredients from food waste-food industry byproducts
  3. Analysis of functional components of raw materials and/or by-products. Integration into food and impact on consumers’ health
  4. Improving food quality characteristics
  1. Patroklos Vareltzis and Ingrid Undeland, (2008). Removal of Lipids and Diarrhetic Shellfish Poisoning Toxins from Blue Mussels (Mytilus edulis) during Acid and Alkaline Isolation of Proteins, J. Agric. Food Chem., 56, 3675–3681
  2. Patroklos K Vareltzis and Ingrid Undeland (2012), Protein isolation from blue mussels (Mytilus edulis) using an acid and alkaline solubilisation technique – process characteristics and functionality of the isolates. J Sci Food Agric; 92: 3055–3064
  3. Tanis, D., Vareltzis, P., Nikolaidis G., Minos, G., Kokkokiris, L., and Rigas, P. (2016), Evaluation of helically coiled and knitted open tubular reactors for the efficient post column determination of Tetrodotoxin by HPLC, Analytical Letters, DOI: 10.1080/00032719.2016.1177068
  4. Vareltzis, P., Adamopoulos, K., Stavrakakis, E., Stefanakis, A. and Goula, A. M. (2016), Approaches to minimise yoghurt syneresis in simulated tzatziki sauce preparation. Int J Dairy Technol, 69: 191–199. doi:10.1111/1471-0307.12238
  1. Food Engineering
  2. Quality Control, Management and preservation of food
  3. Mass and Energy Balances
  4. Food Science and Engineering

Sidirokastritis Nikolaos (Starting Year: 2019)