Γκόλφω Μοάτσου

Research and Teaching expertise: Composition, properties and biochemistry of different kinds of raw milk and dairy products made there from. Caseins and whey proteins. Dairy technology; effect of processing on the characteristics of milk and dairy products. Endogenous enzymes and milk treatments. Cheese science and technology; interventions, physicochemical and biochemical aspects, factors and course of ripening. Analysis of dairy products; authenticity. Various whey types, dairy by- and co-products. Development of dairy products; circular products; modification of nutritional and functional properties.
Publications: 80 international in international Journals and Book chapters; three in national Journals; >50 Announcements in Conferences, 15 in national scientific events; one Book.
Citations: ~1550; h-index: 25; and i10:50; included in the World’s Top 2% Scientists List 2025.
Research Projects: Five as Principal Investigator and 11 as a member of the Research Team.
Other indicative scientific activities: Associate Editor in the Small Ruminant Research (Elsevier); Member of Editorial Board of four SCI Journals in the field of Dairy and Food Science; Reviewer of >230 manuscripts submitted to 27 SCI Journals; Guest Editor of six Special Issues in Dairy Science and Technology; Development of the Cheese Technology course of the Center of Continuing Education and Lifelong Learning of AUA.