Chitosan

Ioannis Savvaidis is currently a Professor in the Department of Environmental Health, College of Health Sciences, University of Sharjah, United Arab Emirates, and also in the Department of Chemistry, University of Ioannina, Greece. He is a graduate of London University (UK) and holder of PhD in Microbiology. He has published approximately 100 original research and review articles in peer-reviewed international journals and has been a Special Issue Editor of the International Journal of Food Microbiology (ELSEVIER). He has been a visiting Professor for prestigious establishments in the Middle East and the Gulf area, including the American University of Beirut and Qatar University. Published 1 book for Elsevier and 1 book is in the proof-stage (Elsevier).

1. Application of chitosan in active food packaging 2. Chitosan-based coatings and plant extracts 3. Chitosan nanoparticles as used against food pathogens 4. Chitosan nanoparticles with essential oils in food preservation 5. Chitosan as an antimicrobial agent to increase shelf life of foods 6. Application of chitosan on seafood safety and quality 7. Chitosan and use of pomegranate-based films in foods 8. Chitosan: a potential antimicrobial agent to enhance microbial safety and shelf life of salad dips and ethnic foods 9. Chitosan and hurdle technologies to extend the shelf life or reassure the safety of food formulations and ready-to-eat/cook preparations/meals