alexa Panagiotis Kandylis | OMICS International | University
ISSN: 2167-7972

Fermentation Technology
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Panagiotis Kandylis
Panagiotis Kandylis Panagiotis Kandylis
University of Patras
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Panagiotis Kandylis received his BSc in Chemistry (2003), his degree in Oenology (2010) and his PhD (2009) degree in Chemistry from University of Patras. He also received his MSc in Food Biotechnology (2005) from the University of Ulster, U.K. The above mentioned degrees were focused in fermentation technology and especially the production of cheese, wine and other fermented food products. He has published 11 research articles in peer reviewed journals, 2 book chapters and has presented 11 papers in international and national conferences. He is member of the Food Biotechnology Group of the Department of Chemistry that specializes on fermentation technology (submerged & solid state), fermented food production, agro-industrial waste utilization, and industrial bioreactor design.

Research Interest

Panagiotis Kandylis  Research interests include microbial fermentation, fermented food products, nanobiotechnology for fermentation applications


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Starchy Supports: Immobilization and Wine Making
Panagiotis Kandylis
Editorial: Fermentat Technol 2012, 1: e107
DOI: 10.4172/2167-7972.1000e107
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