Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access

Dimitrios Boskou

Dimitrios Boskou

Professor Emeritus Aristotle University of Thessaloniki, School of Chemistry

Dimitrios Boskou received his diploma and doctor’s degree in chemistry from the School of Chemistry, Aristotle Uni¬versity of Thessaloniki, Hellas; his Food Science from the University of London; and a Doctor of Science degree from the School of Chemistry, Aristotle University. He served as an assistant lecturer, assistant professor, associ¬ate professor, professor, and head of the Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University 
Research Interest
Natural products, sources of natural antioxidants, olive oil chemistry, Heated oils chemistry, minor constituents of oils and fats

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