Tsoga Areti

Assistant Professor in Food Science/Chemistry and Nutrition

Dr. Areti Tsoga was born in Piraeus and studied Food Science at the Aristotle University of Thessaloniki (1997). In 1997 she gained a research Studentship from Cranfield University, Institute of Agritechnology, The Marketing, Food and Post-Harvest Group, where, in 2001, she was awarded her Ph.D. in Food Chemistry/Physical Chemistry. She has attended numerous seminars on Food Science and Technology, Public Health and Food Security. During her Ph.D. studies she supervised undergraduate Erasmus students. She also collaborated with St. Ivel-Unigate for the production of low-fat chocolate mousse using novel fat substitutes. After completion of the Ph.D. studies she worked as a Post doctorate researcher at the University of Nottingham, School of Biosciences, Division of Food Sciences, where she worked on a project funded by BBSRC on Supercritical fluids for the production of novel food ingredients Subsequently, she worked as a Laboratory/teaching Assistant in Food Processing at the Technological Institute of Athens, Department of Enology and Spirits Technology, and as a Laboratory Assistant in Food Quality Control at the Ministry of Agriculture in Athens. As from July 2003 she worked as a Research/Teaching Fellow at the Department of Nutrition and Biochemistry at National School of Public Health in Athens, Greece and in September 2018 she was appointed as an Assistant Professor at the same Department/School. In May 2019 she was appointed as an Assistant Professor in Food Science/Chemistry and Nutrition at the Dep. of Public Health Policy, University of West Attica. Her research interests focus on physicochemical properties of food components/novel food, dietary habits and choices of consumers, dietary habits of various working groups and how these affect the appearance of chronic diseases, Mediterranean Diet in collaboration with physical exercise and how diet acts preventive or aggravate on population health. In addition, she voluntarily participates in school activities where she talks to the school community and the parents about healthy eating habits and choices. She is a member of the Public Health Accreditation-PH ACCR-team of experts, the Geotechnical Chamber of Greece, the Hellenic Forum of Lipids’ Science and Technology, the Hellenic Corporation of Public Health, the European Federation of the Science and Technology of Lipids and the Institute of Food Technologists (USA).

Selected publications:

1. Tsoga A., Karani D. (2021) Dietary habits in the midst of the covid-19 pandemic and the example of honey as a healthy lifestyle, 16^th Panhellenic Conference on Nutrition and Dietetics 9-12 December 2021, Athens
2. Papaefstathiou E., Alexiou K., Terzopoulou M., Sikalias N., Bethani D., Tsoga A., Εconomou N., Lioulias A., Pagkratis P., Trakas N. (2018) The prevelance of malnutrition in oncology patients in a Greek General Hospital. Evalutaion using anthropometric and laboratory measurements, Hellenic Journal of Surgery,90:5, 247-254
3. Tsoga Α. & Chasapi, Ι. (2018) Superfood: attitudes, knowledge and perceptions of consumers in the healthcare sector, 12^nd Hellenic Conference on Public Health & Public Health Services, Athens.

CV