Professor at the School of Chemical Engineering, NTUA, Dr. Krokida has been a member of the Laboratory of Process Analysis and Design since 2002. With over 25 years of experience in Food Engineering, her research focuses on the design and development of functional foods, as well as the optimization of physical processes such as drying, extraction, and innovative encapsulation technologies. Additionally, she has made significant contributions to the characterization of food thermophysical properties and the development of databases for assessing the economic and environmental impact of various products and processes.
Dr. Krokida has made significant contributions to the scientific literature, authoring two Greek books, two international books, and eleven chapters in internationally recognized volumes. She has published over 190 peer-reviewed articles in leading scientific journals, which have received more than 7,000 citations. Moreover, she has actively participated as a scientific advisor and researcher in more than 100 funded projects supported by the European Commission, the General Secretariat for Research and Technology, and major players in the food industry.
Dr. Krokida serves as a reviewer for 10 international scientific journals and is a member of the editorial board of two international journals. She has also been actively involved in numerous scientific conferences as a member of both the organizing and scientific committees. She represents Greece in the "Food for Life" platform and the International Scientific Committee on Drying. Additionally, she is the Chair of the Scientific Committee of the Federation of Hellenic Food Industries and serves as the Global Harmonization Initiative ambassador for Greece.
Additionally, the scientific publisher Elsevier and Stanford University in the USA have published a ranking database of the most recognized scientists in each scientific field, where Dr. Krokida is ranked among the most distinguished scientists globally.
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