Prof. Stamatina Kallithraka is a Professor of Oenology at the Agricultural University of Athens and an Adjunct Lecturer at the Hellenic Open University, recognized for her expertise in wine chemistry, phenolic compounds, and sensory analysis. She holds a PhD in Biology with a specialization in astringency mechanisms in wines, an MSc in Food Science focused on phenolic extraction from grape seeds, and a foundational degree in Chemistry. Her professional trajectory includes academic leadership in undergraduate and postgraduate education in oenology, extensive service as a researcher at national agricultural institutes, and coordination of international programs on food quality management. She has contributed to European research initiatives on wine sensory parameters, conducted advanced analytical studies in leading international laboratories, and supervised postdoctoral and doctoral research on grape phenolics and vineyard quality modeling. Her research centers on wine chemistry, phenolic characterization, sensory evaluation, and quality assessment of native grape varieties, yielding influential publications and presentations at major international conferences. Prof. Kallithraka has been honored with competitive fellowships, international travel bursaries, and recognition awards for scientific excellence, including distinctions from major scientific societies and organizations. She has served as evaluator for academic promotions in foreign institutions, participated in international juries, and contributed to scholarly communities through conference leadership and scientific dissemination. Her sustained achievements, scholarly impact, and commitment to advancing oenological science exemplify the caliber of a Research Excellence Award nominee.
Profiles: Google Scholar | Scopus | ORCID
Featured Publications
1. Hidalgo, M., Oruna-Concha, M. J., Kolida, S., Walton, G. E., Kallithraka, S., & others. (2012). Metabolism of anthocyanins by human gut microflora and their influence on gut bacterial growth. Journal of Agricultural and Food Chemistry, 60(15), 3882–3890.
2. Arvanitoyannis, I. S., Katsota, M. N., Psarra, E. P., Soufleros, E. H., & Kallithraka, S. (1999). Application of quality control methods for assessing wine authenticity: Use of multivariate analysis (chemometrics). Trends in Food Science & Technology, 10(10), 321–336.
3. Guendez, R., Kallithraka, S., Makris, D. P., & Kefalas, P. (2005). Determination of low molecular weight polyphenolic constituents in grape (Vitis vinifera sp.) seed extracts: Correlation with antiradical activity. Food Chemistry, 89(1), 1–9.
4. Makris, D. P., Kallithraka, S., & Kefalas, P. (2006). Flavonols in grapes, grape products and wines: Burden, profile and influential parameters. Journal of Food Composition and Analysis, 19(5), 396–404.
5. Gradinaru, G., Biliaderis, C. G., Kallithraka, S., Kefalas, P., & Garcia-Viguera, C. (2003). Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: Effects of copigmentation and glass transition. Food Chemistry, 83(3), 423–436.
Prof. Stamatina Kallithraka’s pioneering research in wine chemistry, phenolic compounds, and sensory analysis advances scientific understanding of grape and wine quality while supporting innovation in the wine industry. Her work enhances authenticity, safety, and value of viticultural products, contributing to sustainable practices and strengthening global competitiveness in oenology.