Nikolaos Zogzas

Full Name: Nikolaos P. Zogzas
Birth Date: 10-11-1953
NIKOLAOS PANAGIOTIS ZOGZAS
(Chemical Engineer Msc, Phd)
Title: Professor in Food Engineering, Food Technology Dpt,
Technological Educational Institution (TEI) of Athens
Post Address: Ag. Spiridonos Str., 12210 Athens, Greece
Tel. No: 0030 210-5385549, -5385510
Fax: 210-5314874
e-mail: nzogzas@teiath.gr
1. Education
B.Sc. in Chemical Engineering, National Technical University of Athens
(N.T.U.A.) (1976)
MSc in Food Technology (Food Process Engineering Option), University of
Reading U.K. (1977)
Ph.D. in Chemical Engineering “Moisture Diffusion in Foods”, N.T.U.A. (1996)
2. Professional Qualification
From June 1978 to March 1980, working at Technical Specifications Dept of
Greek Air Forces
From April 1980 to July 1982, Technical Consultant in “Papatsakonas & Bros”
Dairy Industry
From October 1982 until today, Professor in Food Technology Dpt, at (TEI) of
Athens, teaching Food Processing Engineering aspects
3. Book Authorship
“Food Sterilization Calculations”, Athens 1976, project thesis for the B.Sc.
degree, 83 p.
“Applications of Heat Pumps in Food Industry”, Weybridge 1977, project thesis
for the degree of MSc., 71 p.
“Moisture Diffusion in Foods”, Athens 1996, Ph.D. thesis, 133 p.
“Food Engineering I”, TEI of Athens 1997
“Food Engineering III”, TEI of Athens 1998
“Laboratory Practicals of Food Engineering I”, TEI of Athens 1997

Publications
1. Zogzas,N.P., Maroulis,Z.B., Marinos-Kouris,D., 1994a, Moisture Diffusivity. Methods of
Experimental Determination. A Review, Drying Technology, 12(3) pp. 483-515.
2. Zogzas,N.P., Maroulis,Z.B., Marinos-Kouris,D., 1994b, Densities Shrinkage and Porosity of
Some Vegetables During Air Drying, Drying Technology, 12(7) pp. 1653-1666.
3. Zogzas,N.P., Maroulis,Z.B., 1996a, Effective Moisture Diffusivity Estimation from Drying Data.
A Comparison Between Various Methods of Analysis, Drying Technology, 13(7) pp.1543-
1573.
4. Zogzas,N.P., Maroulis,Z.B., Marinos-Kouris,D., 1996b, Moisture Diffusivity Data Compilation
in Foodstuffs, Drying Technology, 14(10) pp.2225-2253.
5. M.Κ.Krokida, N.P.Zogzas, Z.B.Maroulis, 1997, Modelling Shrinkage and Porosity During
Vacuum Dehydration, International Journal of Food Science & Technology, 32 pp.445-458.
6. M. K. Krokida, N. P. Zogzas, Z. B. Maroulis, 2001, Mass Transfer Coefficient in Food
Processing: Compilation of Literature Data, International Journal of Food Properties, 4(3),
pp.373-382.
7. N. P. Zogzas, M. K. Krokida, P. A. Michailidis, Z. B. Maroulis, 2002, Literature Data of Heat
Transfer Coefficient in Food Processing, International Journal of Food Properties, 5(2),
pp.391-417.
8. M. K. Krokida, N. P. Zogzas, Z. B. Maroulis, 2002, Heat Transfer Coefficient in Food
Processing: Compilation of Literature Data, International Journal of Food Properties, 5(2),
pp.435-450.
9. Σ. Katsiferis, N.Zogzas, V. Karathanos, 2008, “Mechanical properties and structure of unripe
oranges during processing of spoon sweets”, Journal of Food Engineering, 89 (2), pp. 149-
145.
More than 350 external references to the above articles (source: www.scopus.com)
4. Conference Participations
1. Zogzas,N.P., Maroulis,Z.B., Marinos-Kouris,D., Saravacos,G.D., 1994c, Densities Shrinkage
and Porosity of Some Vegetables During Air Drying, in Drying 94, vol.1, Mujumdar,A.S., (ed),
Elsevier Science Publishers B.V., pp. 863-870.
2. M. Pouliou, C. Kehagias, S. Fotis, S. Koulouris, N. Zogzas, 2005, “Changes of Moisture when
Transferring Feta from 4º C to Higher Temperatures”, 4th Int, Congress on Food Technology,
Athens.
3. V. Koutilleli, T. Katsiferis, N. Zogzas, C. Kehagias, 2008, “Texture and Composition of Feta
Cheese Related to Storage Container Types”, 1 st Greek Conference for Milk and Dairy
Products, Athens.
4. Ch. Pistevou, A. Kerimi, S. Konteles, N. Zogzas, C. Kehagias, 2008, “Variation of Weight, PH
and Texture Characteristics of Feta Cheese, in Relation to Storage Temperature Changes”, 1 st
Greek Conference for Milk and Dairy Products, Athens.

6. Research Work Programs Participation
1. Maroulis Ζ. (NTUA), 1997, “Study of Modified Composition Raisin Processing Unit by Osmotic
Dehydration”, (ΕΑ΢ of Aigion).
2. Maroulis Ζ. (NTUA), 1998, “Quality Control of Raisin Paste”, (ΕΑ΢ of Aigion).
3. Maroulis Ζ. (NTUA), 1998-1999, Drying of Vegetables, (AGRINO).
4. Marinos-Kouris D. (NTUA), 1999-2000, “Upgrading of Rice Side Products through Extrusion”,
(ΕΠΕΣ ΙΙ).
5. Maroulis Ζ. (NTUA), 1998-2000, “Installation of Modified Composition Raisin Processing Unit
Using Osmotic Dehydration”, (ΠΕΠΕΡ).
6. Tzia K. (NTUA), 2002-2005, “Study of Production Methods of Enriched Rice & its Use in
Bakery Products” (G.S.R.T., ΠΕΝΕΔ, AGRINO).
7. Pistiolas Κ. (AGRINO), 2003-2006, «Production of Parboiled Rice», (G.S.R.T., Ε.Π.Α.Ν./ ΠΕΠΕΡ).
8. Kanellopoulos Ν. (NCSR Demokritos), 2003-2006, “Ceramic Membranes Development and
Application in Food Plants (Nanofiltration)” (G.S.R.T., Ε.Π.Α.Ν).
9. Krokida Μ. (ΕΜΠ), 2004-2006, “Development of New Σexturised Proteins Products by
Extrusion Cooking” (G.M.N.R.A. Greek Ministry of National Education and Religious Affairs,
Pythagoras).
10. Kehagias C. (TEI of Athens), 2005-2007, “Study of Quality Changes and Constituent Losses in
Brine of Feta Cheese, during Transportation and Storage at Various Temperatures”
(G.M.N.R.A., Archimedes ΙΙ).
7. Fields of Interest
- Design of Air Conditioning and Solar Energy Systems
- Cost Estimation and Process Design of New Food Products
- Automatic Control and Design of Food Processes
- Drying of Foods, Sorption – Desorption
- Food Rheology
- Applied Thermodynamics, Phase Equilibria, Experimental Determination of
Thermophysical Properties of Foods
8. Foreign Languages
English (Proficiency Level)
French (Certificat de Langue Francaise)
Italian (Low level)
October 2010 Dr N. P. zogzas