Καθηγητής
κτίριο: Χ2, Γραφείο Χ2-206γ
Βιομηχανικής Χημείας και Χημείας Τροφίμων
ΤΜΗΜΑ ΧΗΜΕΙΑΣ
Πανεπιστήμιο Ιωαννίνων
Πανεπιστημιούπολη Ιωαννίνων, 45110 Ιωάννινα
e-mail: dskalkos@uoi.gr
Τηλέφωνο: (0030)2651-008345
Fax:
Καθηγητής, Διοίκησης Καινοτομίας στις Επιχειρήσεις Τροφίμων, Εργαστήριο Χημείας Τροφίμων
ΓΕΝΙΚΕΣ ΠΛΗΡΟΦΟΡΙΕΣ:
Όνομα : ΔΗΜΗΤΡΙΟΣ ΣΚΑΛΚΟΣ
Ημερομηνία Γέννησης : 26 Νοεμβρίου 1962
Τόπος Γέννησης : ΣΑΜΟΣ - ΣΑΜΟΥ
Υπηκοότητα : Ελληνική
Οικογενειακή κατάσταση : Παντρεμένος με δύο παιδιά
Διεύθυνση κατοικίας : Πουτέτση 21 / ΙΩΑΝΝΙΝΑ / Τ.Κ. 45332
Τηλέφωνο : 2651008345
E-mail: : dkalkos@uoi.gr
Web-site : https://chem.uoi.gr/meli-dep/skalkos-dimitrios
Ιστοσελίδα εργαστηρίου: https://foods.chem.uoi.gr
ΣΠΟΥΔΕΣ:
1980 - 1985 : ΠΑΝΕΠΙΣΤΗΜΙΟ ΙΩΑΝΝΙΝΩΝ
Βασικό Πτυχίο: ΧΗΜΕΙΑΣ
1986 - 1989 : ΠΑΝΕΠΙΣΤΗΜΙΟ ΤOLEDO / Η.Π.Α.
Διδακτορικό Δίπλωμα: “Di- and Tetrahydroporphyrins:
Syntheses and Antitumor Activities”
ΠΡΟΗΓΟΥΜΕΝΗ ΕΠΑΓΓΕΛΜΑΤΙΚH ΔΡΑΣΤΗΡΙΟΤΗΤA:
1) ΠΑΝΕΠΙΣΤΗΜΙΟ ΙΩΑΝΝΙΝΩΝ Φεβρουάριος 2020 - Δεκέμβριος 2024
ΑΝΑΠΛΗΡΩΤΗΣ ΚΑΘΗΓΗΤΗΣ
2) ΠΑΝΕΠΙΣΤΗΜΙΟ ΑΙΓΑΙΟΥ Απρίλιος 2015 – Ιανουάριος 2020
ΑΝΑΠΛΗΡΩΤΗΣ ΚΑΘΗΓΗΤΗΣ
ΠΑΝΕΠΙΣΤΗΜΙΟ ΑΙΓΑΙΟΥ Ιούνιο 2010 – Απρίλιος 2015
ΕΠΙΚΟΥΡΟΣ ΚΑΘΗΓΗΤΗΣ
ΤΜΗΜΑ ΕΠΙΣΤΗΜΗΣ ΤΡΟΦΙΜΩΝ ΚΑΙ ΔΙΑΤΡΟΦΗΣ (Λήμνος)
2) PASCAL HERBAL EXTRACTS 2005 - 2010
ΙΩΑΝΝΙΝΑ ΜΕΤΟΧΟΣ - ΔΙΕΥΘΥΝΩΝ ΣΥΜΒΟΥΛΟΣ
3) ΣΥΝΘΕΣΗ Συμβουλευτική Μάρτιος 2001 – Μάρτιος 2010
ΙΩΑΝΝΙΝΑ ΙΔΙΟΚΤΗΤΗΣ
4) ΚΕΝΤΡΟ ΕΠΙΧΕΙΡΗΣΗΣ & ΚΑΙΝΟΤOΜΙΑΣ Οκτώβριος 1996 – Ιανουάριος 2001
ΗΠΕΙΡΟΥ-Business and Innovation Center: ΔΙΕΥΘΥΝΤΗΣ
(BIC Ηπείρου) ΙΩΑΝΝΙΝΑ
5) CARLISLE PLASTICS EUROPE S.A.: Οκτώβριος 1994 - Μάιος 1996
ΦΟΙΝΙΞ Η.Π.Α., ΑΘΗΝΑ ΥΠΕΥΘΥΝΟΣ ΕΥΡΩΠΗΣ
6) THE UNIVERSITY OF TOLEDO : Σεπτέμβριος 1990 - Ιούνιος 1993
Toledo, Ohio, U.S.A. 43606 VISITING ASSISTANT PROFESSOR
7)THE UNIVERSITY OF TOLEDO : Σεπτέμβριος 1989 - Σεπτέμβριος 1990
Toledo, Ohio, U.S.A. 43606 ΕΡΕΥΝΗΤΗΣ
(POSTGRD. RESEARCH ASSOCIATE)
ΕΡΕΥΝΑ:
• Δημοσιεύσεις σε επιστημονικά περιοδικά με κριτές (65)
• Πρακτικά συνεδρίων (με κριτές) (22)
• Παρουσιάσεις σε Διεθνή Επιστημονικά Συνέδρια (55)
• Ερευνητικά προγράμματα (23)
• Οργάνωση σεμιναρίων και συνεδρίων (15)
• Άρθρα σε εφημερίδες και περιοδικά (15)
ΕΡΕΥΝΗΤΙΚΑ ΕΝΔΙΑΦΕΡΟΝΤΑ:
• Διοίκηση επιχειρήσεων τροφίμων
• Καινοτομία στα τρόφιμα
• Διαχείριση καινοτομίας
• Καινοτομία & Επιχειρηματικότητα
• Αρωματικά φυτά
• Καινοτόμα τρόφιμα
• Ανάπτυξη νέων καινοτόμων επιχειρήσεων τροφίμων
• Επιχειρηματικό σχέδιο και ανάπτυξη
• Συστήματα καινοτομίας
• Στρατηγικό μάρκετινγκ
ΠΡΟΣΦΑΤΕΣ ΔΗΜΟΣΙΕΥΣΕΙΣ, ως μέλος ΔΕΠ Π. Ιωαννίνων (2020- 2024):
1. «Developing and validating an innovation driver’s measurement instrument in the food sector» Kafetzopoulos, F. Vouzas, and Skalkos, D., British Food Journal, 122(4), 1199-1214, 2020.
2. «Advanced food products prepared through academic and industry collaboration» D. Skalkos, International Journal of Innovation and Economic Development, 6(5), 7-14, 2020.
3. «Traditional foods in Europe: perceptions & prospects in the new business era» D.Skalkos, Modern Concepts & Developments in Agronomy, 8(2), 787 – 789, 2021.
4. «Marketing and brand authenticity in post COVID-19 era» P. Gkogkos, D.Skalkos, Modern Concepts & Developments in Agronomy, 8(2), 800 – 8002, 2021.
5. «Consumers’ attitude and perception toward traditional foods of northwest Greece during the COVID-19 Pandemic” D.Skalkos, I.S. Kosma, E. Chasioti, A. Skendi, M. Papageorgiou, R.Guine, Applied Sciences, 11, 4080, 1-20, https://doi.org/10.3390/app11094080, 2021.
6. «Ultrasound-assisted extraction of Texas variety almond oil and in vitro evaluation of its health preventive bioactivities» Κ. Thanou, Α. Kapsi, Α. Petsas, C. Dimou, A. Koutelidakis, C. Nasopoulou, D. Skalkos, H. Karantonis, Journal of Food Processing and Preservation, 00, e16144, 1-9, https://doi:10.1111/jfpp.16144, 2021.
7. «Olive paste enriched cookies exert increased antioxidant activities» E. Argyri, S. Piromalis, A. Koutelidakis, D. Kafetzopoulos, A. Petsas, D. Skalkos, C. Nasopoulou, C. Dimou, H. Karantonis, Applied Sciences, 11, 5515, 1-10, https://doi.org/10.3390/app11125515, 2021
8. “Postprandial bioactivity of a Spread Cheese enriched with Mountain Tea and Orange Peel extract in plasma oxidative stress status, serum lipids and glucose levels: An interventional study in healthy adults” O. Papagianni, K. Argyri, T. Loukas, A. Magkoutis, T. Biagki, D. Skalkos, D. Kafetzopoulos, C. Dimou, H. C. Karantonis, A. E. Koutelidakis, Biomolecules, 11, 1241, doi: 10.3390/biom11081241 , 2021.
9. “Trends in food innovation: An interventional study of benefits consuming novel functional cookies enriched with olive paste” O. Papagianni, I. Moulas, T. Loukas, A. Magkoutis, D. Skalkos, D. Kafetzopoulos, C. Dimou, H. C. Karantonis, A. Koutelidakis, Sustainability, 13(20), 11472, 1-14, https://doi.org/10.3390/su132011472 , 2021.
10. “Consumers’ trust in Greek traditional foods in the post COVID-19 era” D. Skalkos, I.S. Kosma, A. Vasiliou, R.P.F. Guine, Sustainability, 13, 9975, 1-19, https://doi.org/10.3390/su13179975, 2021.
11. “Consumers’ perception on traceability of the Greek traditional foods in the post COVID-19 era” D. Skalkos, I.S. Kosma, E. Chasioti, T. Bintsis, C. Karantonis, Sustainability,13, 12687, 1-18, https://doi.org/10.3390/su132212687 , 2021.
12. “Constructed wetlands as nature-based solutions in the post – COVID agri-food supply chain: challenges and opportunities” V. Takavakoglou, E. Pana, D. Skalkos, Sustainability, 14, 3145, 1-14, https://doi.org/10.3390/su14063145 2022
13. “Functional bakery snacks for the post-COVID-19 market fortified with Omega-3 fatty acids” H.C. Karantonis, C. Nasopoulou, D.Skalkos, Sustainability, 14, 4816, 1-12, https://doi.org/10.3390/su14084816 , 2022
14. “Adapting Open Innovation Practices for the Creation of a Traceability System in a Meat-Producing Industry in Northwest Greece” A. Dima, E. Arvaniti, C. Stylios, D. Kafetzopoulos, D. Skalkos, Sustainability , 14(9), 5111, 1-13 https://doi.org/10.3390/su14095111, 2022
15. “Innovative Agrifood Supply chain in the post COVID-19 Era” D. Skalkos, Sustainability, 14, 5359, 1-5, https://doi.org/10.3390/su14095359, 2022
16. “The Impact of COVID-19 on Consumers’ Motives in Purchasing and Consuming Quality Greek Wine” D. Skalkos, N. Roumeliotis, I.S. Kosma, C. Yiakoumettis, H.C. Karantonis, Sustainability, 14, 7769, 1-24, https://doi.org/10.3390/su14137769 , 2022
17. “Bioactivity of Grape Skin from Small-Berry Muscat and Augustiatis of Samos: A Circular Economy Perspective for Sustainability” A. Michalaki, E.N. Iliopoulou, A. Douvika, C. Nasopoulou, D. Skalkos, H.C. Karantonis, Sustainability, 14, 14576, 1-11, https://doi.org/10.3390/su142114576, 2022
18.“Exploring the Impact of COVID‐19 Pandemic on Food Choice Motives: A Systematic Review” D.Skalkos, Z.C. Kalyva, Sustainability, 15, 1606, 1-16, https://doi.org/10.3390/su15021606 2023.
19.“Greek semi-hard and hard chees consumers’ perception in the new global era” D.Skalkos, K. Bamicha, I.S. Kosma, E. Samara, Sustainability, 15, 5825, 1-18, https://doi.org/10.3390/su15075825 2023.
20.“Postprandial inflammatory and metabolic responses induced by authentic Mytilinjis cheese: a preliminary, crossover, nutritional intervention in healthy adults” O. Papagianni, A. Voutsa, O. Katira, P. Potsaki, K. Almpounioti, K. Tzitziri, D. Skalkos, A. Koutelidakis, Life, 13, 923, 1-16, https://doi.org/10.3390/life13040923, 2023
21. “Bioactivity of Grape Skin from Small-Berry Muscat and Augustiatis of Samos: A Circular Economy Perspective for Sustainability” A. Michalaki, E.N. Iliopoulou, A. Douvika, C. Nasopoulou, D. Skalkos, H.C. Karantonis, Sustainability, 14, 14576, 1-11, https://doi.org/10.3390/su142114576 2022 .
22. “Exploring the Impact of COVID‐19 Pandemic on Food Choice Motives: A Systematic Review” D.Skalkos, Z.C. Kalyva, Sustainability, 15, 1606, 1-16, https://doi.org/10.3390/su15021606 2023.
23. “Greek semi-hard and hard cheese consumers’ perception in the new global era” D.Skalkos, K. Bamicha, I.S. Kosma, E. Samara, Sustainability, 15, 5825, 1-18, https://doi.org/10.3390/su15075825 2023.
24. “Postprandial inflammatory and metabolic responses induced by authentic Mytilinis cheese: a preliminary, crossover, nutritional intervention in healthy adults” O. Papagianni, A. Voutsa, O. Katira, P. Potsaki, K. Almpounioti, K. Tzitziri, D. Skalkos, A. Koutelidakis, Life, 13, 923, 1-16, https://doi.org/10.3390/life13040923, 2023.
25. “The impact of the COVID-19 pandemic on college Students’ food choice motives in Greece” D.Skalkos, Z.C. Kalyva, I.S. Kosma, Sustainability, 15, 9865, 1-11, https://doi.org/10.3390/su15139865 2023.
26. «A Novel Functional Refined Olive Oil, Enhanced with Orange Peel Extract, Modulates Postprandial LDL-Cholesterol Responses in Individuals at Cardiometabolic Risk: A Pilot Randomized, Controlled, Cross-Over Nutritional Intervention», Papagianni O., Kaloteraki C., Kandyliari A., Potsaki P., Bousdouni P., Almpounioti K., Ouzaid C., Mavrou A., Panteli V., Loukas T, Magkoutis A., Skalkos D., Karantonis H.C., Koutelidakis A.E. Applied Science, 13, 8574, 1-14, https://doi.org/10.3390/app1315874, 2023.
27. «Fortification of Olive Oil with Herbs and Waste By-Products towards Sustainable Development: Total Antioxidant Capacity, Phenolic Content, and In Vitro Predicted Bioavailability», Kaloteraki C., Bousdouni P., Almpounioti K., Ouzaid C., Papagianni O., Sfikti F., Dimitsa E., Tsami D., Sarivasilleiou A., Karantonis H.C., Skalkos D., Kandyliari A., Koutelidakis A., Applied Science, 13, 8876, 1-15, https://doi.org/10.3390/app13158876, 2023.
28. «Designing and Developing a Meat Traceability System: A Case Study for the Greek Meat Industry» Botilias G.P., Margariti S.V., Besarat J., Salmas D., Pachoulas G., Stylios C., and Skalkos D., Sustainability, 15, 12162, 1-18, https://doi.org/10.3390/su151612162, 2023.
29. «Prospects, challenges and sustainability of the Agri-food supply chain in the new global economy II» Skalkos D., Sustainability, 15, 12558, 1-6, https://doi.org/10.3390/su151612558, 2023.
30. «Consumers’ motives on wine tourism in Greece in the post-COVID-19 era» Santorinaios, A., Kosma, I.S., Skalkos, D., Sustainability, 15, 16225, 1-12, https://doi.org/10.3390/su152316225, 2023.
31. «Perceptions from member-consumers of a University Community for sustainable and healthy eating: Evidence from Greece» Mastora A., Chatzitheodoridis F., Skalkos, D., Sustainability, 16(5), 2213, 1-17, https://doi.org/10.3390/su16052213, 2024
32. «Assessing The Key Factors Of Measuring Regional Competitiveness» Kouskoura Α., Kalliontzi Ε., Skalkos D., Bakouros I., Sustainability, 16, 2574, 1-23, https://doi.org/10.3390/su16062574 2024.
33. «Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III» Skalkos D., Sustainability, 16, 5693, 1-6, https://doi.org/10.3390/su16135693 2024.
34. «Young consumers’ price perceptions in purchasing foods: evidence from Greece» Kalyva Z.C., Kosma I.S., Skalkos D., Sustainability, 16, 5752, 1-12, https://doi.org/10.3390/su16135752 2024.
35. «Evaluating Experts’ perceptions on regional competitiveness based on the ten key factors of assessment» Kouskoura Α., Kalliontzi Ε., Skalkos D., Sustainability, 16, 5944, 1-12, https://doi.org/10.3390/su16145944, 2024.
36. «Market Introduction and Sensory Evaluation of a Traditional Revitalized “Back to the Future” Greek Cheese (Kashkaval Pindou)», S. Siafaka, F. Chatzitheodoridis, D. Skalkos, dairy, 5, 727 - 740. https://doi.org/10.3390/dairy5040053 , 2024,
Special issues:
1. “Innovative Agrifood Supply Chain in the Post-Covid 19 Era” Edited by Dimitris Skalkos (printed edition of the Special Issue Published in Sustainability), ISBN 978-3-0365-4188-4 (Hbk) / ISBN 978-3-0365-4187-7 (pdf), 2022.
2. “Prospects Challenges and Sustainability of the Agri-Food Supply Chain in the New Global Economy II” Edited by Dimitris Skalkos (printed edition of the Special Issue Published in Sustainability), ISBN 978-3-0365-8894-7 (Hbk) / ISBN 978-3-0365-8894-7 (pdf), https://doi.org/10.3390/books978-3-0365-8994-7., 2023
3. “Scientific Advancements for an Innovative Agri-food supply chain towards the 2030 sustainable development Goals III” (printed edition of the Special Issue Published in Sustainability), ISBN 978-3-7258-1658-3 (Hbk) / ISBN 978-3-7258-1657-6 (pdf), https://doi.org/10.3390/books978-3-7258-1657-6, 2024
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