Main Staff D. Timpis

D. T i m b i s

tympis

Dimitrios Timbis

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Latest Degree: B.Sc. TEI of Athens, Greece, 1978.
Research Interests: Fermented Dairy Products of High Nutritious Value with Probiotic Microorganisms.
Teaching: General Microbiology, Food Microbiology.


Scientific and Professional Organizations:

  • IFT, U.S.A.
  • Association of Greek Food Technologists
  • Association of Analytical Chemists, AOAC International
  • Society for Applied Microbiology (SAM), U.K.
  • American Society for Microbiology (ASM), U.S.A.

Selected Publications:

  • Τimbis, D., Samona, A., Kehagias, C., and Mylonaki, G., (1995). "Effect of Cultivation Conditions on the Bacterial Number and Acidity of Milk Fermented with Bifidobacteria". Presented at 9th World Congress of Food Science and Technology, I.U.Fo.S.T., Budapest, Hungary, 30/7 - 4/8.
  • Koulouris, S., Timbis, D., Kehagias, C., and Bourlas, K., (1995). "Viability of Characteristic Microorganisms of Yoghurt in Commercial Products". Presented at 5th Panhellenic Congress of Food Science and Technology, Athens, Greece, November 15 - 17.
  • Labropoulos, A., Timbis, D., (1999). "Hygiene Standards for the Food Industry". Presented at 4th Macedonian Congress of Nutrition and Dietetics, Thessaloniki, Greece, May 28 and 29.
  • Chatzigiannakou, E., Evmorfopoulos, E. and Timbis, D., (1999). "Identification of Microbiological Risks and Critical Points of Contamination of Frozen Mussels". Presented at 8th Panhellenic Veterinary Congress, Athens, Greece, November 25-28.

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