Contributors

Franca Angerosa,     CRA-Istituto Sperimentale per la Elaiotecnica, Viale Petruzzi, 65013 Città Sant Angelo (PE), Italy

Franca Angerosa, Degree in Chemistry in 1971, Researcher in Olive Oil Chemistry 1974, Senior Researcher at Istituto Sperimentale per la Elaiotecnica of Pescara, Italy 1988. Member of the Italian Accademia Nazionale dell’Olivo e dell’Olio. Member of the Commission of International Olive Oil Council for the virgin olive oil sensory analysis. Responsible for the Italian Official Panel for evaluating sensory attributes of virgin olive oil 1993. Contributor to the referee advisory board of Italian Journal of Food Science. Over 75 published papers. Author of a chapter on virgin olive oil sensory analysis and reviews related to volatile compounds in virgin olive oil.

Georgios Blekas,     Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, University Campus, Thessaloniki, 54124, Hellas, Greece

Georgios Blekas. Diploma in Chemistry 1976; Doctor of Chemistry 1989. Assistant Professor of Food Chemistry and Technology at the School of Chemistry, Aristotle University of Thessaloniki. Member of the Greek Society of Chemists and the Greek Lipid Forum. About twenty published papers related to olive oil chemistry and stability, food antioxidants, heated oil stability, and whey fermentation products. Co-author of 2 chapters in books related to food biopolymers and heated oils.

Paola Bogani,     University of Milan, Department of Pharmacological Sciences, Milan, Italy

Paola Bogani received a Master degree in Biological Science from the University of Milan. She is currently a graduate student in Dr. Visioli’s lab, focussing on the pharmacological properties of antioxidant compounds, with particular reference to cardiovascular disease.

Dimitrios Boskou,     Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, University Campus, Thessaloniki, 54124, Hellas, Greece

Dimitrios Boskou, Diploma in Chemistry 1964; Doctor of Chemistry 1974, Phil. Doctor 1976, Doctor of Science 1982. Professor of food chemistry at the School of Chemistry, Aristotle University of Thessaloniki. Member of the Greek Society of Chemists and the Institute of Food Science and Technology, U.K. National representative in the IUPAC Oils, Fats, and Derivatives Commission 1986-1998. Member of the Supreme Chemical Council, Greece (1995-2005) and member of the Scientific Committee for Food of the European Commission (1995-2000). Member of the Food Additives Panel of the European Food Safety Authority (2003-). Over 80 published papers, editor of books (Olive Oil, USA, 1996, Frying of Food, USA, 1999). Author of more than 10 chapters and reviews in books related to heated fats, natural antioxidants, and olive oil chemistry. Contributor to international scientific encyclopedias and the Lexicon of Lipid Nutrition, a joint IUPAC/IUNS work.

Christine Campestre,     Dipartimento di Scienze del Farmaco, Università degli Studi G. D’Annunzio, Via dei Vestini, 31, 66100 Chieti, Italy

Christine Campestre, Degree in Pharmaceutical Chemistry and Technology, 1997, PhD in Medicinal Chemistry 2003, Research Scientist in the Department of Medicinal Chemistry and teacher of Analysis of Drugs I at Chieti University in Italy, 2005. Over ten published papers on olive oil chemistry and matrix metalloproteinases inhibitors.

Claudio Galli,     University of Milan, Department of Pharmacological Sciences, Milan, Italy

Claudio Galli, MD, PhD, is Professor of Pharmacology School of Pharmacy, University of Milan, is author of over 260 publications (over 160 in refereed journals), and co-editor of several volumes in International Series, in the field of lipid nutrition, metabolism, and pharmacology. His research areas include fatty acids and bioactive natural compounds.

Lucia Giansante,     CRA-Istituto Sperimentale per la Elaiotecnica, Viale Petruzzi, 65013 Città Sant Angelo (PE), Italy

Lucia Giansante, Diploma in Chemistry, 1986; Italian Agriculture and Forestry employee at Istituto Sperimentale per l’Orticoltura of Milano 1988; Istituto Sperimentale per la Elaiotecnica of Pescara 1992. Member of Panel for evaluating sensory attribute of virgin olive oil 1993. Over 15 published papers. Co-author of a chapter on other techniques of utility for olive oil analysis.

Christos Petrakis,     Mediterranean Agronomic Institute of Chania, P.O. BOX 85, GR-73100 Chania, Greece

Christos Petrakis, Diploma in Chemistry 1976, Kapodistrian University of Athens. Member of the Greek Society of Chemists. Responsible of the department of Quality Control (1978-1986), responsible of the R&T department (1987-1990) and factory manager (1991-1993) of the “Eleourgiki, Central Cooperative Union of Olive Products.” Since 1994, he works with the Mediterranean Agronomic Institute of Chania (Crete, Greece) as researcher/analyst in the “Laboratory of Chemistry of Natural Products and Analytical Chemistry”. Since 2003, technical manager of the ISO 17025 quality assurance system established in the laboratory. His areas of interest are: Analyses of fatty products with specialisation in olive oil, analyses of antioxidant extracts, testing of antioxidant activity and authenticity studies in foods.

Aikaterini Polymerou-Kamilakis, PhD,     Director of the Hellenic Folklore Research Centre, Academy of Athens, Ipitou 3, Athens, Greece, 105 57

Aikaterini Polymerou–Kamilakis, Ph. D., is the Director of the Hellenic Folklore Research Center of the Academy of Athens, and a member of the Hellenic Culture Organization of the Ministry of Culture. She has published several studies, including “Traditional Greek Material Culture,” (a questionnaire), by St. D. Imellos and Aik. Polymerou – Kamilaki, Athens 1983; “Theater Studies on Folk Theater,” 1998; “Rural Traditions and Folk Art”, Educational Institute, Athens 2000; “Greek Typical Local Foods” (published in three languages, Greek, English, French), Hellenic Foreign Trade Board, Athens 2000; “In Praise of the Olive,” a joined publication by the Hellenic Folklore Research Center and of the General Secretariat of the Olympic Games, Athens 2004. She has presented scientific papers in many conferences, and has given a great number of lectures and speeches. She has published more than a hundred scientific articles and studies in specialized, prestigious journals.

Maria Tsimidou,     Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, University Campus, Thessaloniki, 54124, Hellas, Greece

Dr. Maria Tsimidou is an Associate Professor of Food Chemistry in the Dept. of Chemistry at the Aristotle Univ. of Thessaloniki, Greece. She graduated from the same Dept. in 1977 and obtained her PhD degree in Food Science from Reading Univ., UK in 1985. Her work is in the field of lipid oxidation and analysis and the role of antioxidants. Her teaching responsibilities are Food Chemistry, Food Analysis and Food Quality Control to undergraduates and postgraduates of the Chemistry. Dept. Prior to joining the University (1989) she worked for 11 years at the State Chemical Laboratory, Greece and as appointed lecturer at Higher Institutions. She is the author of a considerable number of scientific publications, a great number of which is about olive oil antioxidants and quality control. She participates in research projects funded by the EU, the Greek Government and the Industry.

Francesco Visioli,     University of Milan, Department of Pharmacological Sciences, Milan, Italy

Francesco Visioli works at the Department of Pharmacological Sciences, University of Milan and is Assistant Professor at the College of Pharmacy, Oregon State University. His group discovered the biological and pharmacological properties of olive oil phenolics and is currently working on the biochemical bases and pharmacognostic treatment of endothelial dysfunction.

Vassilis Zampounis,     15A Xenofontos Str, 105 57, Athens, Greece

Vassilis Zampounis, Diploma in Economics (1980) and Agricultural Economics (1983). Olives and olive oil expert and consultant. Editor of “Continuous Coding of E.U. legislation on Olive Oil” (1993 - ) and of sector magazine “Olive and Olive Oil” (1997 - ). Coordinator of large scale national E.U. funded projects for the olive oil and table olives sector (2002 - ). Founder and director of the association of Certified Quality Agricultural...