Sign In
Skip Navigation Links.
Expand AboutAbout
Programs & Degrees
Our People
Expand Quick LinksQuick Links
Expand MediaMedia
Dr.Ioannis Savvaidis Professor Academic RankProfessor

Specialization:

  • Food Safety, Food Microbiology and Food Quality Management

Research Interests:

  • Food Preservation; Food Technology; Food Safety; Quality and Safety of Traditional Foods of the Middle East; Microbiology

Contact

PhD in Chemistry/Microbiology Department of Microbiology King’s College London University of London, United Kingdom MSc in Analytical Chemistry Department of Chemistry Chelsea College University of London, United Kingdom BSc in Chemistry Department of Chemistry Queen Elizabeth College University of London, United Kingdom
• Sep 2020– Present: Professor, Department of Environmental Health Sciences College of Health Sciences University of Sharjah – Sharjah, UAE. • Feb 2018-Jul 2020: Department of Human Nutrition, College of Health Sciences, Qatar University, Qatar. • Aug 2015-Sep 2017: Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Lebanon. • Jul 1994-Nov 1994: Department of Environmental Biology, Ontario Agricultural College, University of Guelph, Canada. • Jan 2000-to present: Department of Chemistry, School of Natural Sciences, University of Ioannina, Greece. • Mar 1993-Dec 1999: Faculty Staff, Department of Microbiology, Medical School, University of Ioannina, Greece. • Apr 1990-Feb 1993: Analytical Biochemist, Biochemical Department, University Hospital of Ioannina, Greece.
Conferences, Workshops, Memberships 2021-2018: Member of EFSA panel on Food Additives. 2020-present: Editorial Board Member of Food Microbiology Journal. 2019-2020: Special Issue Editor: Int. J. Food Microbiology, Elesevier. 2018: Co-organized a Conference on “Biogenic Amines in Foods and in Health”, Qatar University, Doha, Qatar: http://www.qu.edu.qa/conference/dietary-amines/Speakers 2018; 2016: Invited to give oral talks on Food Safety, by the Omani Food Safety Association, Muscat, Oman. 2017: Invited by the Arab Beverage Association to give an oral talk on Food Safety of Beverages, Amman, Jordan. 2015-present: Editorial member of the Inter. Journal of Food Contaminants. 2014: Organization of the 1st Mediterranean Workshop on Food Irradiation, Thessaloniki Greece. 2010-2013 (Consultant to the Egyptian Government on Food Safety). 2003: Country National Representative for Food Irradiation Projects, Vienna, IAEA, Austria. 1998-2020: Country Representative of various COST Actions. Specific Professional Experience 2015-2017: Panel member of Food Security panel of the American University of Beirut: (Sep 2015-Jan 2017). UN Beirut Office (2015-2016): WFP (World Food Program): Consultant on Food Safety for Syrian Refugees. 2014-2016: Member of the Board of Food Safety and Hygiene, Microbiology experts of Acumentia Consulting LTD, UK. Journals Reviewer 2000-present: Reviewer of diverse range of Elsevier, as well as of the Journal of Food Protection, Journals related to Microbiology, Food Microbiology, Food-related Sciences. Thesis Evaluator External invited member of a PhD Thesis, Qatar Univerity 2019, invited by Professor Ipek Gogtepe, Doha, Qatar. Grants Evaluator 2018-present: Evaluator reviewer for Qatar University 2014: Norwegian Research Projects Evaluator for Food Safety 2012: Czech Research Projects Evaluator for Microbiology Ph.D. and MSc Theses Supervision Ph.D.: 1. Vasiliki Giatrakou; 2) Athina Ntzimani; 3. Maria Tsiraki; 4. Israa M. El Nemr (Member of the Ph.D. advising Committee, Qatar University). MSc: Approximately, 30 MSc students have been successfully supervised.
o DOUBLE FRESH”. (Research Contract No. 023182, 2007-2009). Improving the quality and safety of ready-to-eat products and semi-prepared foodstuffs by the exploitation of new and innovative technologies. “Towards a new generation of healthier and tastier ready-to-eat meals with fresh ingredients”. Funded by Framework (FP7) EU project funds, University of Ioannina, Res. Committee, Ioannina, Greece. o Irradiation of Traditional Greek Foods (2010-2013). Funded by IAEA, Vienna, Austria. o American University of Beirut, Jan. 2016-Dec. 2017. Microbiological and Quality Evaluation of Lebanese – Marinated Poultry Prodcuts, research funded by the Faculty of Food and Agricultural Sciences, Beirut, Lebanon. o University of Ioannina, Sep. 2018-present: Traceability of Local Wines, research funded by the Prefecture of Epiros, Greece.
Tsiraki, M.I. and Savvaidis, I.N. (2014). Citrus Extract or Natamycin Treatments on "Tzatziki"- a Traditional Greek Salad. Food Chemistry, 142: 416-422. Tsiraki, M.I. and Savvaidis, I.N. (2016). Citrus extract (Citrox©) treatments on microflora, Bacillus cereus and Salmonella enterica in a traditional Greek yogurt-based salad (“Tzatziki”). Food Microbiology, 53, 150-155. Vardaka, V.D. Yehia, H.M and Savvaidis, I.N. (2016). Effects of Citrox and chitosan on the survival of Escherichia coli O157:H7 and Salmonella enterica in vacuum-packaged turkey meat. Food Microbiology, 58, 128-134. Tsiraki, M.I., Abiad, M.G., Yehia, H.M. and Savvaidis, I.N. (2017). Use of Natural Antimicrobials to Improve the Quality Characteristics of Fresh"Phyllo "- A Dough-based Wheat Product–Shelf Life Assessment. Food Microbiology, 62, 153-159. Yehia, H.M., Ghanem, S., El-Obeid, T., Mosilhey, S.H., and Savvaidis, I.N. (2017). In vitro characterization of a vancomycin-resistant strain of Leuconostoc lactis isolated from chicken carcasses and its activity against some foodborne pathogens. African Journal of Food Science, 11, 337-345. Tsiraki, M.I., Sakkas, H., Osaili, T., Yehia, H., El-Obeid, T. and Savvaidis, I.N. (2018). Effects of Citrus extract and temperature on the survival of Listeria spp. and Escherichia coli 0157:H7 in a traditional Greek yogurt-based salad ‘Tzatziki’. Food Microbiology, 69, 11-17. El-Obeid, T., Yehia, H.M., Sakkas, H., Lambrianidi, L., Tsiraki, M.I. and Savvaidis, I.N. (2018). Shelf-life‭ ‬of‭ ‬smoked‭ ‬eel‭ fi‬llets‭ ‬treated‭ ‬with‭ ‬chitosan‭ ‬or‭ ‬thyme‭ ‬oil. International Journal of Biological Macromolecules, 114, 578-583. ‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬ ‬‬‬‬‬‬‬‬‬‬ Tsiraki, M.I., El-Obeid. T., Yehia, H.M., Karam, L. and Savvaidis, I.N. (2018). Effects of Chitosan and Natamycin on Vacuum-Packaged "Phyllo" - a Pastry Product". Journal of Food Protection, 81, 1982-1987. Karam, L., Roustom, R., Chehab, R., Abiad, M.G., ‬‬‬‬‬‬‬‬‬‬El-Obeid, T. and Savvaidis, I.N. (2019). Combined effects of thymol, carvacrol and packaging on the shelf-life of marinated chicken. International Journal of Food Microbiology, 291, 42-47. Lambrianidi, L., Savvaidis, I.N., Tsiraki, M.I. and El-Obeid, T. (2019). Chitosan and oregano oil treatments, individually or in combination to increase the shelf-life of vacuum-packaged, refrigerated European eel (Anguilla anguilla) fillets. Journal of Food Protection, 82, 1369-1376. Ganji V., Savvaidis, I.N. and El-Obeid, T. (2019). "Impact of food safety training on the knowledge, practice, and attitudes of food handlers working in fast-food restaurants. British Food Journal, 121, 937-949. Albiss, B.A., Al-Nabulsi, A., Al-Romi, A., Health, M., Olaimat, A., Savvaidis, I.N., Holley, R. and Osaili, T.M. (2019). Effects of metal oxide nanoparticles with plant extract on viability of foodborne pathogens, accepted in press. Journal of Food Safety, 39:e12681. Osaili, T.M., Hasan, F. Dhanasekaran, D.K., Obaid, R.S., Al-Nabulsi, A.A., Rao, S., Hera, F., Ayyash, M., Savvaidis, I.N., Holley, R. (2020). Thermal inactivation of Escherichia coli O157:H7 strains and Salmonella spp. in camel meat burgers. L.W.T. – Food Science and Technology, 120, 108914. Karam, L., Chehab, R., Osaili, T.M. and Savvaidis, I.N. (2020). Antimicrobial effect of thymol and carvacrol added to a vinegar-based marinade for controlling spoilage of marinated beef (Shawarma) stored in air or vacuum packaging. International Journal of Food Microbiology, 332, 108769. Osaili, T.M., Hasan, F., Dhanasekaran, D.K., Obaid, R., Al-Nabulsi, A., Ayyash, M., Karam, L., Savvaidis, I.N. and Holley, R. (2020). Effect of active essentials added to chicken Tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage. International Journal of Food Microbiology. Submitted under review. Special Issues Editor Food Natural Antimicrobials, edited Ioannis Savvaidis, Fernando Ayala-Zavala. (2020). https://www.sciencedirect.com/journal/international-journal-of-food-microbiology/special-issue/10BPGPF8596 Book Chapters 1. Savvaidis, I.N. and Ruiz-Capillas, C. (2009). Biogenic Amines in fresh and processed meat and meat products (Chapter 9). Biological Aspects of Biogenic Amines, Polyamines and Conjugates Guy Dandrifosse. Transworld Research Network, Kerala, India. ISBN: 978-81-7895-249-9. 2. Giatrakou, V., Ntzimani, A., Savvaidis, I.N. (2010). Bioactive packaging technologies with chitosan as a natural preservative agent for extended shelf-life food products. In: Arvanitoyannis, I. (Ed.), Modified Atmosphere and Active Packaging Technologies. Taylor & Francis, Boca Raton, pp. 685–730. 3. Savvaidis, I.N. and Osaili, T.M. (2020) “Food Safety in the Middle East”. Elsevier, in preparation. 4. Savvaidis, I.N. (2020). “The Use of Chitosan in Food Systems”. Elsevier, in preparation.
Ph.D. and M.Sc.
My scope is to encourage students to apply knowledge they have to critically analyze situations and solve problems. I wish my students to be critical of what they hear, form their own opinions and be equipped to defend their opinions in an intelligent and articulate manner. My responsibility is to teach the student and the students’ responsibility is to learn; my job, as teacher is to make their job (learning) productive. As educator, I plan to use innovative methods, respond enthusiastically to questions, and encourage our students to enthusiastically seek knowledge. I seek to understand the learning capabilities and goals of students in my classes; departing from conventional teaching methods to ensure the entire class develops the requisite skills and grasps the information presented to be successful in the future.
Back to list