Athanasios Labropoulos:
CLASS OF 1980
Virginia Polytechnic Inst. and State UniversityClass of 1980
Blacksburg, VA
Athanasios's Story
Athanasios's schools include Virginia Polytechnic Inst. and State University.
Educational Background
1969: B.S and M.S. in Agricultural Sciences, Aristotelian University, Greece
1970: Diploma of Instructor, Military School of Officers, Iraklion, Greece
1972: Post Graduate Study, University of Macedonia, Greece
1975: M. S, in Food Sci. & Nutrition, University of Florida, USA
1976, Post-M.S., Food &Resource Economics, University of Florida, USA
1980: Ph.D, Food Technology, Virginia Tech, USA
1982: Post Doctoral fellow, Chemical Engineering, Virginia Tech., USA
Professional Affiliations:
Institute of Food Technologists
Greek Institute of Food Scientists
Greek Institute of Food Technologists
Alumni of American University Graduates
International Cultural Society (Greece, Florida, Virginia, Texas)
American Society of Bakery Engineers
American Association of University Professors
Honors and Appointments
Athletic high school (1962-4) Awards (1st prizes in Javelin, shot-putting and Disc)
Elected to Sigma Xi Research Society at Virginia Tech, USA (1976-7)
University of Florida Tuition Waiver, USA (1975-6)
Virginia Tech Research/Teaching Assistantship, USA (1977-80)
Distinguished Presentations, Chamber of Chemical Engineers, Turkey (1997-8)
His Ph.D. dissertation research at Virginia Tech concerned long shelf life products
with advanced & low cost processing. He came up with innovative products, such as prototype UHT liquid-style yoghurt (known today as drinkable yoghurts) with practical applications to developed countries as a healthy refreshing beverage for any age and activity.
Dr A. Labropoulos continued his research work on Food Rheology technologies as a
research associate at the Chemical Engineering Dept., Virginia Tech (1980-2)
assisting many international graduate students from Asian (e.g. India, Bangladesh, etc.), and other eastern/western European and Middle Eastern countries. During his subsequent position as an Assistant Professor at the Engineering Experimental Station (Food Protein R&D Center) at Texas A&M University, he led the food extrusion & texture research program, hosting industrial visiting scientists and students from Latin American countries (e.g. Mexico, etc.). He also served as a Graduate Director of students from countries (e.g. Bolivia, etc.) toward their thesis on subjects related to extrusion of corn and sorghum which are low cost product developments (e.g. tortillas, ear pig snacks, etc.).
His Ph.D. dissertation research at Virginia Tech concern...Expand for more
ed long shelf life products
with advanced & low cost processing. He came up with innovative products, such as prototype UHT liquid-style yoghurt (known today as drinkable yoghurts) with practical applications to developed countries as a healthy refreshing beverage for any age and activity.
Dr A. Labropoulos continued his research work on Food Rheology technologies as a
research associate at the Chemical Engineering Dept., Virginia Tech (1980-2)
assisting many international graduate students from Asian (e.g. India, Bangladesh, etc.), and other eastern/western European and Middle Eastern countries. During his subsequent position as an Assistant Professor at the Engineering Experimental Station (Food Protein R&D Center) at Texas A&M University, he led the food extrusion & texture research program, hosting industrial visiting scientists and students from Latin American countries (e.g. Mexico, etc.). He also served as a Graduate Director of students from countries (e.g. Bolivia, etc.) toward their thesis on subjects related to extrusion of corn and sorghum which are low cost product developments (e.g. tortillas, ear pig snacks, etc.).
Dr Labropoulos served in many national academic committees as a research project reviewer (Research and Technology Div. of the Greek Industry Ministry, etc.) and as a president to many schooling and inter-departmental activities (e.g. student food and accommodation boards, position search committees).
On the other hand and most important he has been a lecturer and research collaborator
in many universities, institutions and research centers all over the world. Some examples are listed below:
(i) Ege University, Ismir, Turkey
(ii) Olstzyn .and Krakow Universities of Poland
(iii) Agricultural University of Godolo, Budapest, Hungary
(iv) KEKI-Central Food Research Institute Budapest, Hungary
(v) University of Transylvania, Brasov, Romania
(vi) University of Bucorest, Romania
(vii) Reading and N. London Universities, England
(viii) Agricultural Engineering Univ. and Katho Zuidwest vlaarea Inst. of Belgium
(ix) University of Akron, Ohio and Johnson and Wales university of Rhode Island.
(x) Agricultural Universities of Athens and Thessaloniki, Greece
(xi) National Agro-Research Institute of Athens, Greece
(xii) Technological Educational Institutes of Thess/niki, Larissa and Kalamatas
(xiii) Polish Academy of Science, Olstzyn, Poland
Some additional collaborative projects were also performed with the Christian Yang Chang University, Taiwan (Dr Shun Hui, Engineering Department), the Macromolecular Science and Nutrition Departments of Case Western Reserve University (Dr A Jamieson at the Engineering Department and Dr M. Hatzoglou at the Nutrition Department).
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