Food Engineering

Dipl. Ing. Chemical Engineering, 1982, National Technical University of Athens
Master of Science, Food Science, 1985 (Advisor: Prof. Eugenia Davis), University of Minnesota, USA
Ph. D., Food Science, 1988 (Advisor: Prof. Theodore Labuza), University of Minnesota, USA

Kinetics of chilled and frozen food during and post processing
Quality and shelf life of foods
Predictive modelling
Food packaging, predictive microbiology
Non thermal processing of foods
Food chill chain management
Development and application of smart packaging
Time Temperature Integrator systems

Taoukis, P. S. and T. P. Labuza. 1989. Applicability of Time - Temperature indicators as shelf-life monitors of food products. Journal of Food Science, 54(4), 783-788.
Taoukis, P. S. and T. P. Labuza. 1989. Reliability of Time - Temperature indicators as food quality monitors under non isothermal conditions. Journal of Food Science, 54(4), 789-792.
Taoukis, P. S., T. P. Labuza and R. C. Francis. 1991. Time Temperature Indicators as Food Quality Monitors. Food Packaging Technology, ASTM STP 1113, 51-63. ASTM (American Society of Testing and Materials), Philadelphia.
Fu, B., Taoukis P. S. and Labuza T. P. 1991. Predictive Microbiology for monitoring spoilage of dairy products with time temperature indicators. Journal of Food Science, 56(5), 1209-1215.
Labuza, T. P., B. Fu and P. S. Taoukis. 1992. Prediction for Shelf Life and Safety of Minimally Processed CAP/MAP Chilled Foods: A Review. Journal of Food Protection, 55, 741-750.
Stoforos N.G. and Taoukis P.S. 1998. A theoretical procedure for using multiple response time-temperature integrators for the design and evaluation of thermal processes. Food Control. 9(5), 279-287.
Tsironi, T., Gogou, E. Velliou, E, Taoukis, P.S. 2008. Application and validation of the TTI based chill chain management system SMAS on shelf life optimization of vacuum packed chilled tuna slices. International Journal of Food Microbiology, 128(1), 108-115.
Giannakourou M.C. , Koutsoumanis K, Nychas G..JE. & Taoukis P.S. 2005. Field evaluation of the applicationof time temperature integrators for monitoring fish quality in the chill chain. International Journal of Food Microbiology. 102, 323-326.
Giannakourou MC, Taoukis PS. 2003. Kinetic modelling of Vitamin C loss in frozen green vegetables at variable storage conditions. Food Chemistry, 83, 33-41.
Polydera, A.C., Stoforos, N.G. & Taoukis, P.S. 2005. Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice. Food Chemistry, 91, 495-503.
Dermesonlouoglou, E.K., Giannakourou M.C. and P.S. Taoukis. 2007. Kinetic modelling of the degradation of quality of osmo-dehydrofrozen tomatoes during storage. Food Chemistry, 103(3), 985-993.
Tsironi, T., Tsevdou, M., Velliou, E., Taoukis, P. 2008. Modelling the Effect of Temperature and CO2 on Microbial Spoilage of Chilled Gilthead Seabream Fillets. Acta Horticulturae, 802, 345-350.
Katsaros, G.I., P. Katapodis, P.S. Taoukis. 2009. High hydrostatic pressure inactivation kinetics of the plant proteases ficin and papain. Journal of Food Engineering, 91(1), 42-48.
Tsironi T., Taoukis P.S. 2010. Modeling microbial spoilage and quality of gilthead seabream fillets: Combined effect of osmotic pre-treatment, modified atmosphere packaging and nisin on shelf life. Journal of Food Science, 75(4): M243-M251.
Gogou, Ε., Katapodis, P. & Taoukis, P.S. 2010. High Pressure Inactivation Kinetics of a Thermomyces lanuginosus Xylanase Evaluated as a Process Indicator. Journal of Food Science, 75(6): E379-E386.