Professor, at Agricultural University of Athens, Greece.
Petros A. Tarantilis is a Professor of Instrumental Chemical Analysis of Natural Products at the Agricultural University of Athens (A.U.A.), School of Food and Nutritional Sciences. With a strong background in food chemistry and natural product analysis, his research focuses on the isolation, purification, and structure determination of bioactive compounds in medicinal and aromatic plants (MAPs), saffron, honey, and olive oil. His expertise includes chromatographic and spectroscopic techniques, FT-IR & Raman Spectroscopy, and authenticity testing of food products. Over the years, he has collaborated with renowned international research institutions and has led multiple EU and national research projects. With over 175 publications and an h-index of 51, his contributions to the field are widely recognized. Prof. Tarantilis has played a key role in advancing methods for evaluating food quality, authenticity, and biological activity, ensuring safer and more reliable food products for global consumers.
Professional Profile
Scopus
ORCID
Google Scholar
🎓 Education
Prof. Tarantilis has pursued an extensive academic journey in chemical analysis and food science, specializing in instrumental techniques for natural product research. His educational background is rooted in a strong foundation in chemistry, analytical techniques, and biochemistry, which has enabled him to develop innovative methodologies in chromatographic separation and spectroscopic analysis. Throughout his academic career, he has been involved in cutting-edge research projects, focusing on the characterization of bioactive compounds in various plant-based products, essential oils, and agricultural commodities. His education has equipped him with the expertise to contribute significantly to the food industry and natural product chemistry, ensuring high standards in quality control, authentication, and food safety. As a leading academic, he continues to mentor students and young researchers in the scientific exploration of food chemistry and analytical methodologies.
💼 Experience
With a distinguished career spanning decades in academia and research, Prof. Tarantilis has made significant contributions to instrumental chemical analysis, food chemistry, and natural product research. He has been a Professor at the Agricultural University of Athens (A.U.A.), where he has developed and taught advanced courses on chromatographic and spectroscopic techniques. His expertise has led to numerous international collaborations with research institutions in France, Spain, Russia, and Italy, focusing on food authentication, phytochemical analysis, and quality control. In addition to his academic role, he has led major European Union (EU) and national research projects, such as SAFFRONOMICS, CROCUSBANK, and HONEY PRINT, which aim to enhance the traceability and standardization of food products. His experience extends to serving as a scientific advisor in various governmental and industrial initiatives, contributing to the development of quality standards for food products globally.
🔬 Research Interests
Prof. Tarantilis’ research focuses on the isolation, purification, and structure determination of natural products using advanced chromatographic and spectroscopic techniques. His work primarily revolves around medicinal and aromatic plants (MAPs), saffron (Crocus sativus L.), honey, and olive oil, with a strong emphasis on their biological activity, authenticity, and quality control. His expertise includes FT-IR & Raman spectroscopy for microbial analysis, antioxidant and antimicrobial studies, and food adulteration detection. He has contributed to the development of innovative instrumental methods for ensuring the botanical and geographical origin of food products. Through collaborations with international research institutions, he has played a crucial role in enhancing global food safety and quality assurance standards. His research continues to bridge analytical chemistry and food science, ensuring reliable and efficient methods for food authentication, traceability, and sustainability.
🏆 Awards
Prof. Tarantilis has received numerous accolades for his pioneering research in food chemistry and natural product analysis. His contributions have been recognized by leading academic and scientific organizations, earning him prestigious grants, fellowships, and awards. He has been the scientific leader in multiple European and national research projects, such as the INTERREG III C – SAFFRON project and the COST ACTION FA 1101 – SAFFRONOMICS initiative. His groundbreaking work in food authentication and bioactive compound analysis has led to significant advancements in food quality control methodologies, earning him global recognition in the scientific community. His contributions to chromatographic and spectroscopic techniques have been instrumental in enhancing food safety regulations and quality standards. Prof. Tarantilis continues to be a key figure in international food chemistry research, working towards sustainable and innovative solutions for food authentication and quality assurance.
📚 Top Notes Publications
Prof. Tarantilis has an extensive publication record, with 175 scientific papers, including 149 journal articles, 10 conference papers, 14 review articles, and 2 editorial contributions. His research has been widely cited, with 7,609 citations and an h-index of 51 (SCOPUS 2024), reflecting his impact in food chemistry and natural product analysis. Some of his notable publications include:
- “Isolation and structural characterization of crocins and picrocrocin from saffron (Crocus sativus L.) using chromatographic and spectroscopic techniques” – Published in Journal of Agricultural and Food Chemistry, 2004 [Cited by 350 articles] 🔗 Link
- “Authentication of honey varieties using FT-IR spectroscopy and chemometric analysis” – Published in Food Chemistry, 2018 [Cited by 420 articles] 🔗 Link
- “Raman spectroscopic analysis of olive oil for quality assessment and adulteration detection” – Published in Analytical Methods, 2020 [Cited by 210 articles] 🔗 Link
Conclusion
Petros A. Tarantilis is highly suitable for the Best Researcher Award, given his strong publication record, high citation impact, international collaborations, and leadership in food authenticity and natural product analysis. While his focus has been specialized, expanding research applications and industry collaborations could further elevate his influence. His scientific leadership in saffron research and spectroscopic techniques makes him a top contender for this award.