Dr. Stavros Lalas graduated B.Sc in Agricultural Technology on 1991 and Food Technology on 1995, Ph.D in Food Technology on 1998. He is full Professor and Head of the Department of Food Technology at Technological Educational Institute of Thessaly. He has extensive experience in isolation, separation and identification of natural extracts and determination of their antioxidant activity. He also has experience on analytical techniques. He participated in 42 research (in 6 as scientific coordinator) and educational programs. He has published 48 articles in international scientific journals (with more than 850 citations), 2 chapters in books, more than 31 works in national and international conferences. He is also a member of the Committee of 5 Ph.D thesis and 4 M.Sc projects, member of the editorial board of 9 scientific journals and reviewer in 72 international scientific peer reviewed journals. He is a member of the American Chemical Society.
Extraction using various methods and total characterization of vegetable oils; Extraction and identification of natural antioxidants from plant extracts; Determination of stability during frying/heating of various vegetable oils; Detection of adulteration of vegetable oils; New methods of analysis of fats and oils; Humic and fulvic acids; Cloud point extraction of food industry wastes.