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Editor - Dimitrios Boskou | School of Chemistry, Aristotle Unive | 19360
ISSN 2472-0542

Journal of Experimental Food Chemistry
Open Access

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Dimitrios Boskou

Dimitrios Boskou
Dimitrios Boskou
Professor Emeritus
School of Chemistry
Aristotle University


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 (1970–2006). In the period from 1986 to 1998 he was a member of the IUPAC Oils, Fats, and Derivatives Committee. A member of the Supreme Chemical Council, Athens (1995–2005), and a member of the Scientific Committee for Food of the European Commission and an expert of the Food Additives Panel of the European Food Safety Authority (1995–2012). Dr. Boskou has published over 90 papers and reviews. He is the editor of 7 books and the author of 20 chapters in books related to the major and minor constituents of fats, natural antioxidants, olive oil, and heated fats, published in the United States, the United Kingdom, France, India, and Croatia. He is also a contributor to international scientific encyclopedias and the Lexicon of Lipid Nutrition, a joint IUPAC/IUNS work.

Research Interest

Natural products, sources of natural antioxidants, olive oil chemistry, Heated oils chemistry, minor constituents of oils and fats

Global Speakers in the subject

Global Experts in the subject


Table Olives: A Vehicle for the Delivery of Bioactive Compounds

Edible Cold Pressed Oils and their Biologically Active Components

Dimitrios Boskou
Review Article: J Exp Food Chem 2017, 3: 123
DOI: 10.4172/2472-0542.1000123

Welcome Message

Dimitrios Boskou
Editorial: J Exp Food Chem 2017, 3: e108
DOI: 10.4172/2472-0542.1000e108

Mediterranean Diet Food: Strategies to Preserve a Healthy Tradition

Dimitrios Boskou*
Editorial: J Exp Food Chem 2016, 2: e105
DOI: 10.4172/2472-0542.1000e105
Dimitrios Boskou
Review Article: J Exp Food Chem 2015, 1:104
DOI: 10.4172/2472-0542.1000104