Papademas, Photis
Preferred name
Papademas, Photis
Translated Name
Παπαδήμας, Φώτης
Recruitment Date
September 1, 2010
Position
Associate Professor
Email
photis.papademas@cut.ac.cy
Research Interests
ORCID
Scopus Author ID
Researcher ID
Tel
+35725002584
Main Affiliation
CUT
Status
staff
Biography
Photis Papademas is an Assistant Professor of Dairy Science and Technology at the Department of Agricultural Sciences, Biotechnology and Food Science at the Cyprus University of Technology. He holds a BSc (Hons) in Chemistry and Food Science and a PhD in Dairy Science both from Reading University, UK. He has published numerous papers in scientific journals and he contributed with chapters in scientific books on dairy science and especially on cheese. He has edited the book “Global Cheesemaking Technology: Cheese Quality and Characteristics” published by Wiley. Photis is also a member of the National (Cyprus) Dairy Committee and an active member of the Standing Committee on Dairy Science Technology of the International Dairy Federation. He is the leader of a research group that is focused on the study of non-cow milks and more specifically on the characteristics, bioactivity/functionality of donkey milk before and after fermentation and the assessment of the effect of donkey’s milk processing on the functional/health-promoting constituents (i.e. proteome). He is also actively involved in the study of the lactic acid microflora (microbiomes) of milk and dairy products both for technological characterization of strains and as a tool for determining the authenticity of dairy products.
Employment
Qualification
| Title | Start | End |
PhD | January 2, 2000 | |