Advances in dairy Research

Advances in dairy Research
Open Access

ISSN: 2329-888X

Photis Papademas

Photis Papademas

Photis Papademas, BSc Hons, PhD, School of Biosc
Assistant Professor, Department of Agricultural Sciences, Biotechnology and Food Science
Cyprus University of Technology, Cyprus


Photis Papademas (BSc Hons, PhD, School of Biosciences, Reading University, UK) is Assistant Professor of Dairy Science and Technology at the Department of Agricultural Sciences, Biotechnology and Food Science at the Cyprus University of Technology.

He has published numerous papers in scientific journals and contributed with chapters in scientific books on dairy science and dairy microbiology. He has co-edited the book “Global Cheesemaking Technology: Cheese Quality and Characteristics” published by Wiley. He is also a member of the editorial board of the International Dairy Journal.

He is an active member of the National (Cyprus) Dairy Committee and the Standing Committee on Dairy Science Technology of the International Dairy Federation.  Over the recent years has organized dairy conferences both on an international and national level.


Research Interest

His research interests are focused on the functionality/authenticity of dairy products (especially non-cow milk), the identification, characterization and the study of properties of lactic acid bacteria, the bioactivity/ functionality of donkey milk and donkey milk fermented products, the assessment/study of donkey’s milk processing on functional/health-promoting constituents. The research is funded both by local funding bodies and the dairy industry.