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Orestis Theofanoudis
Food Scientist
Orestis holds an Integrated Masters’s degree in Food Science and Human Nutrition from the Agricultural University of Athens. He has work experience in quality control and analytical techniques. He has worked as an educational tour guide at the agricultural university of Athens. His scientific research revolves around wine and beer fermentation, as well as research and development of new products. His passion is in science communication so that it is accessible to everyone.
Food Science
In white wine vinification – in contrast to red – alcoholic fermentation takes place in the absence of grape skins. The main characteristics of white winemaking are the absence of […]