About

Dr Protonotariou Styliani is a Food Scientist, currently working as teaching staff of the Postgraduate Program "Food Innovation, Quality and Safety" University of West Attica, Greece and as a teacher at Greek Secondary school. She graduated from the Agricultural University of Athens (AUA) in 2009, and at 2011 received her master degree M.Sc in Food Process Engineering – Computer Application in Food Science and Technology of the Program "Food Science and Technology and Human Nutrition" of AUA. In 2017 she defended successfully her PhD thesis entitled: Development of jet milling process for cereals- Implementation and quality evaluation of bakery products, in AUA, Department of Food Science & Human Nutrition. In 2014, as a fellow of State Scholarships Foundation (ΙΚΥ) (Short Terms 19078), she expertized on Investigation of the in vitro digestibility and expected glycemic index (eGI) for different mill fractions of wheat flour obtained from jet milling based on enzymatic hydrolysis in Institute of Agrochemistry and Food Technology (IATA), Valencia, Spain.