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Eleni C. Pappa, Ph.D

Eleni C. Pappa, Ph.D
Agriculturist in Food Science
NAGREF
Dairy Research Institute
Katsikas 45221 Ioannina
Tel.: 26510 94785/94780
Fax: 26510 92523
E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it ; This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Education

B.Sc. in Food Science & Technology: Agricultural University of Athens (1997)
Ph.D in Dairy Science: Agricultural University of Athens (2003)

Languages:

Proficiency in English language of the Cambridge University,

Certificate of French language (Certificat de langue Francaise) of the Institut Francais d’ Athenes

Training

Compiegne University (Departement Genie Biologie- Laboratoire d’ Interaction Moleculaires et de Technologie des Seperation), France, in the framework of ERASMUS programmes. Object of the fellowship: Methods of protein analysis (ELISA test) (3mo, 1995-1996).
Institute of Food Research (IFR), Norwich, UK, in the framework of Marie Curie programmes. Object of the fellowship: Amino acid sequence of Teleme cheese using different methods (2D electrophoresis, MALDI-MS, Edman degrdation, MS-MS) (9 mo, 2001-2002).
Public University of Navarra (Universidad Publica de Navarra), Pamplona, Spain. Object of the visit study: Quantification of amino acids of cheeses using RP-HPLC (1 mo, 2004).
Agricultural University of Athens- Dairy Laboratory: analysis of cheese samples using different methods (2004, 2007)

Field of research

Technology, chemistry and biochemistry of food science, specialized in dairy science

Research interests

Analyses of physicochemical and inorganic compounds, proteins, amino acids, peptides, organic acids, volatile compounds, fatty acids and rheological parameters of cheeses
Standardization and study of traditional Greek cheeses
Study of different parameters in cheese manufacture
Study of the cheese-making technology of traditional and new dairy products
Study of the nutritional value of dairy products

Qualifications

Enologist’s licence
Teaching experience in various centers of professional training. Scientific collaborator of the Department of Animal Science, Technological Educational Institute of Epirus
External evaluator of the National Accreditation Centre for Continuing Vocational Training (EKEPIS), of the Hellenic Food Authority (EFET), of OAED-LAEK
Member of the Greek Committee of the International Dairy Federation (IDF)
Invited reviewer for manuscripts submitted to SCI journals

Studies

  1. C. Callon, M.C. Montel, E. Pappa, J. Samelis, D. Picque και G. Corrieu (April 2009). «Effect of ripening monitoring conditions on microbial consortia behaviour and definition of conditions acting on their antilisterial activity». Final Report D2A3.7 TRUEFOOD project. Submitted to EE
  2. Ε. Pappa (2003). «Study of the physicochemical characteristics of Teleme cheese made using different types of milks and cultures». Ph.D study submitted to the Department of Food Science and Technology, Agricultural University of Athens
  3. E. Mallatou, E. Pappa, C. Pappas, Th. Massouras (2002). «Study of the biochemical characteristics of Teleme cheese made from sheep, goat and sheep-goat milk during ripening». Final Report of the research programme D ’95. VI/16, submitted to NAGREF
  4. Ε. Pappa (1997). «Use of concentrated lyophilized cultures in the manufacture of Feta cheese: Effects on its characteristics». BSc study submitted to the Department of Food Science and Technology, Agricultural University of Athens
  5. E. Pappa (1996). «L’ELISA: «Méthode d’étude des protéines: détection et quantification». Report submitted to Département Génie Biologique - Laboratoire d’ Intéraction Moléculaires et de Technologie des Séparations, University of Compiègne, France

 

National and International Conferences with proceedings

  1. Ε.C. Pappa, Ε. Kondyli (2011). Chemical composition and volatile compounds of Urda whey cheese. In: Proceedings of Two-day scientific conference entitled Days of Food Chemistry 2011». Organizer: Food Department of Greek Chemistry Union (GCU) with the collaboration of EFET, of the General Chemical Laboratory of Greece and of the GCU Regional department of Attica and Cyclades. Athens, 4-5 November 2011.
  2. E. Kondyli, E. Pappa (2011). Composition and sensory properties of Feta cheese made by calf or artisanal kids and lambs rennet and stored in wooden barrels and tin vessels. In: Proceedings of IDF International Symposium on Sheep, Goat and other non-Cow milk. Athens, 16-18 May 2011, Greece.
  3. Th.G. Bontinis, H. Mallatou, E.C. Pappa, Th. Massouras, E. Alichanidis (2011). Changes in lipolysis, proteolysis and volatile profile of Xinotyri cheese made from raw goat’s milk. In: Proceedings of IDF International Symposium on Sheep, Goat and other non-Cow milk. Athens, 16-18 May 2011, Greece.
  4. E.C. Pappa, I. Kandarakis, G.K. Zerfiridis, E.M. Anifantakis, J.A. Robertson, E.N.C. Mills (2011). Teleme white-brined cheese from sheep or goat milk. In: Proceedings of IDF International Symposium on Sheep, Goat and other non-Cow milk. Athens, 16-18 May 2011, Greece.
  5. J. Samelis, E. Pappa, B.B. Matijasic, I. Rogelj (2010). Utilization of Lactococcus lactis M104, a wild nisin-producing raw milk isolate, as an antilisterial adjunct in traditional Greek Graviera cheese processing. In: Proceedings of International Symposium on Problems of Listeriosis (ISOPOL) XVII, 5-8 May 2010, Porto, Portugal, p. 163.
  6. Ε. Kondyli, Χ. Svarnas, Ε. Pappa, Μ. Katsiari (2009). Chemical composition and organoleptic characteristics of Feta cheese made from milk of two Greek sheep breed. In: Proceedings of the 1st National Congress on Milk and Milk Products, Greek Dairy Committee of IDF, Athens, Greece, 9-10 October 2008. Greek Journal of Dairy Science and Technology, 2009 (Special Issue), 461-465.
  7. H. Mallatou, Ε.C. Pappa, Α. Kakouri, Ι. Samelis (2009). Chemical and microbiological characteristics of soft Xinotyri cheese made in Naxos island In: Proceedings of the 1st National Congress on Milk and Milk Products, Greek Dairy Committee of IDF, Athens, Greece, 9-10 October 2008. Greek Journal of Dairy Science and Technology, 2009 (Special Issue), 564-566.
  8. Ε.C. Pappa, Α. Lianou, H. Mallatou, Μ.D. Georgalaki, Ε. Tsakalidou, Ι. Samelis (2009). Chemical, microbial and sensory changes during manufacture and ripening of Graviera cheese. In: Proceedings of the 1st National Congress on Milk and Milk Products, Greek Dairy Committee of IDF, Athens, Greece, 9-10 October 2008. Greek Journal of Dairy Science and Technology, 2009 (Special Issue), 567-570.
  9. Th.G. Bontinis, H. Mallatou, E. Alichanidis and E.C. Pappa (2006). Characterization and biochemical changes during ripening of Xinotyri, a traditional Greek cheese. In: Proceedings of The 8th international meeting on mountain cheeses: Effect of the production conditions on the characteristics of cheeses in mountains. Organizer: Aristotle University of Thessaloniki, Faculty of Agriculture, Laboratory of Food Microbiology & Hygiene, Metsovo, 19-20 June 2006, Epirus, Greece.

Publications

  1. Th.G. Bontinis, H. Mallatou, E.C. Pappa, Th. Massouras, E. Alichanidis (2012). Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening. Small Ruminant Research, in press.
  2. J. Samelis, A. Kakouri, E.C. Pappa, B.B, Matijasic, M.D. Georgalaki, E. Tsakalidou, I. Rogelj (2010). Microbial stability and safety of traditional Greek Graviera cheese: Characterization of the lactic acid bacterial flora and culture-independent detection of bacteriosin genes in the ripened cheeses and their microbial consortia. Journal of Food Protection, 73, 1294-1303.
  3. E.C. Pappa, K. Sotirakoglou (2009). Effect of brine time and starter cultures on changes in pH, moisture and salt-in-moisture content of white-brined sheep, goat and cow milk cheeses. Milchwissenschaft, 64, 267-271.
  4. E.C. Pappa, J.A. Robertson, N.M. Rigby, F. Mellon, I. Kandarakis, E.N.C. Mills (2008). Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk. International Dairy Journal, 18, 605-614.
  5. E.C. Pappa, K. Sotirakoglou (2008). Changes of free amino acid content of Teleme cheese made with different types of milk and culture. Food Chemistry, 111, 606-615.
  6. E.C. Pappa, I. Kandarakis, H. Mallatou (2007). Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese. Journal of Food Engineering, 79, 143-149.
  7. E.C. Pappa, A.C. Pappas, P.F. Surai (2006). Selenium content in selected foods from the Greek market and estimation of the daily intake. Science of the Total Environment, 372, 100-108.
  8. E.C. Pappa, I.K. Kandarakis, G.K. Zerfiridis, E.M. Anifantakis, K. Sotirakoglou (2006). Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk. Le Lait, 86, 273-290.
  9. T. Massouras, E.C. Pappa, H. Mallatou (2006). Headspace analysis of volatile flavour compounds of Teleme cheese made from sheep and goat milk. International Journal of Dairy Technology, 59, 250-256.
  10. E.C. Pappa, I. Kandarakis, E.M. Anifantakis, G.K. Zerfiridis. (2006). Influence of types of milk and culture on the manufacturing practices, composition and sensory characteristics of Teleme cheese during ripening. FoodControl, 17, 570-581.
  11. H. Mallatou, E.C. Pappa (2005). Comparison of the characteristics of Teleme cheese made from ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk. International Journal of Dairy Technology, 58, 158-163.
  12. H. Mallatou, E. Pappa, V.A. Boumba (2004). Proteolysis in Teleme cheese made from ewes’, goats’ or mixture of ewes’ and goats’ milk. International Dairy Journal, 14, 977-987.
  13. H. Mallatou, E. Pappa, T. Massouras. (2003). Changes in free fatty acids during ripening of Teleme cheese made with ewes', goats', cows' or a mixture of ewes' and goats' milk. International Dairy Journal, 13, 211-219.
  14. Η.C. Pappa, E. M. Anyfantakis. (2001). Effect of different concentrated cultures on the proteolysis and organoleptic characteristics of Feta cheese. Milchwissenschaft, 56, 384-387.
  15. Η.C. Pappa, E. M. Anyfantakis. (2001). Effect of concentrated starter cultures on the manufacture of Feta cheese. Milchwissenschaft, 56, 325-329.

 

Publications in Greek journals

  1. C.P Pappas, Ε.C. Pappa, Ε. Mallatou (2000). Effect of antibiotics of penicillin, streptomycin, oxytetracycline and erythromycin on the manufacture and quality of Feta cheese. Agrotiki Erevna, 23 (1), 31-42.
  2. C. P Pappa, Ε. Mallatou, Ε.C. Pappa (2000). Effect of the anthelmintic Albendazole and the antibiotics Oxytetracycline, Erythromycin, Benzyl-penicillin and mixture of Lincomycin and Spectinomycin on the technology and quality of Kefalograviera cheese. Agrotiki Erevna, 23 (2), 53-62.
  3. C.P Pappas, Ε.C. Pappa (2001). Brief history of the Greek cheese. GeotexnikaEpistimonikaThemata, 12 (127), 127-140.
  4. C.P Pappas, Ε.C. Pappa (2000). Interactions of proteins with other substances. GeotexnikaEpistimonikaThemata, 11 (212) 212-224.