Dimitrios Pavlidis | Development of a scientific infrastructure for the study, conservation and exploitation of the biodiversity of the microbial communities of the traditional fermented foods and wines of the Peloponnese region

Postdoctoral researcher at the Food Science and Technology Department of the University of the Peloponnese

Dimitrios Pavlidis is a Food Scientist and Technologist that has dedicated his professional career to Food Science, particularly those Foods of Animal Origin. He has completed his Ph.D. degree in Food Microbiology, at the Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece. The topic of his thesis was the Quality, Safety and Authenticity Assessment of Meat by means of rapid Metabolomics-based Methods. Dimitrios has integrated EU-FORA | The European Food Risk Assessment Fellowship Programme, organized and supported by EFSA (European Food Safety Authority). Under EU-FORA, he was a visiting researcher at Microbiological Risk Assessment Group (Unit 41) of the German Federal Institute for Risk Assessment (BfR), Germany. Dimitrios Pavlidis is a member of the International Association of Food Protection, and Hellenic Society Mikroviokosmos. His main research areas include Food Safety, Foods of Animal Origin, Spoilage, Authenticity, Fermented Foods and prediction of food quality. Dimitrios Pavlidis has participated in different research projects and is the author and/or co-author of several peer-reviewed articles and communications in national and international contexts (h index SCOPUS = 7).