Dr. Evangelos Kokkinomagoulos is a Food Scientist and Senior Researcher at the Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki (AUTh). He obtained his PhD from AUTh in 2025, with a dissertation focused on the valorization of vitivinicultural by-products for value-added applications, supported by a PhD scholarship from the Hellenic Foundation for Research and Innovation. He also holds an MSc in Food Science and Nutrition (2020) and an Integrated MSc in Food Science and Technology (2018), both from AUTh.
His research interests include food science and fermentation technologies, the valorization of food industry by-products, and the study of wine and fermented fruit beverages, with particular emphasis on their chemistry, microbiology, antioxidant properties, and quality characteristics. His work is epsecially oriented toward sustainable processing strategies and circular economy approaches for the exploitation of agro-industrial side streams.
He has participated in national and European research projects, including the PRIMA (Partnership for Research and Innovation in the Mediterranean Area) project “Agro Food Waste Recovery: new processing technologies for food safety and packaging” and the NSRF 2014–2020 (European Regional Development Fund) project “Research Infrastructure on Food Bioprocessing Development and Innovation Exploitation – Food Innovation RI”, as well as earlier research activity on the development of natural dietary supplements enriched with bioactive compounds.
His research has been presented at Greek and international conferences, and his publication record includes research articles and review papers in peer-reviewed international journals in the field of food science. He has also contributed to the peer-review process, having completed 14 manuscript reviews for publishers including MDPI and Springer Nature. His work has received over 700 citations, with an h-index of 9 and an i10-index of 9.
