Dimitrios Boskou

Dimitrios Boskou received his diploma in chemistry from the School of Chemistry, Aristotle University of Thessaloniki, Hellas; his Philosophy Doctor degree from the University of London, UK; and his degree of Doctor of Science from the School of Chemistry, Aristotle University of Thessaloniki, Hellas. He served as an assistant, lecturer, assistant professor, associate professor, professor and head of the Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki (1970–2006). From 1986 to 1998, he was a member of the IUPAC Commission on Oils, Fats, and Derivatives. In the years 1995–2005, he served as a member of the Supreme Chemical Council, Athens. From 1995 to 2012, he was a member of the Scientific Committee for Food of the European Commission and a member and expert of the Food Additives Panel of the European Food Safety Authority. His achievements are: over 90 published papers and reviews; author and editor of 8 books; author of 22 chapters in books related to major and minor constituents of fats, natural antioxidants, olive oil and frying of food; and contributor to international scientific encyclopedias and the Lexicon of Lipid Nutrition, a joint IUPAC/IUNS work.

2books edited

Latest work with IntechOpen by Dimitrios Boskou

The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.

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