Dr Fotini Drosou has graduated as Oenologist of the School of Food and Nutrition Technology of the ATEI of Athens and is a M.Sc in brewing of the same faculty. She has a PhD in Chemical Engineering and more specifically on brewing with non-Saccharomyces yeasts from National Technical University of Athens. She is working as an Academic Fellow at the Department of Wine, Vine & Beverage Sciences of the University of West Attica and as a research associate in different research programs. She is also a member of the Brewing Science Group.
Selected Publications
Drosou F., Kekes T., Boukouvalas C. (2023). Life Cycle Assessment of the Canned Fruits Industry: Sustainability through Waste Valorization and Implementation of Innovative Techniques. AgriEngineering; 5(1):395-412. DOI: 10.3390/agriengineering5010026
Drosou F., Mamma D., Tataridis P., Dourtoglou V. & Oreopoulou V. (2022). Metschnikowia pulcherrima in mono or co-fermentations in brewing. Brewing Science, pp. 69-78. https://doi.org/10.23763/BrSc22-09drosou.
Drosou F., Anastasakou K., Tataridis P., Dourtoglou V., & Oreopoulou V.(2022) Evaluation of commercial strains of Torulaspora delbrueckii in beer production. Journal of the American Society of Brewing Chemists. DOI: 10.1080/03610470.2021.2025327.
Drosou F., Anastasakou K., Tataridis P., Dourtoglou V., & Oreopoulou V.(2021). Study of the Fermentation Kinetics and Secondary Metabolites of Torulaspora delbrueckii Yeasts from Different Substrates. Journal of the American Society of Brewing Chemists, 0(0), 1–10. https://doi.org/10.1080/03610470.2021.1915660
Selected Conference Presentations
Drosou F. Dourtoglou Eu., Tataridis P. & Chatzilazarou Arh. “Evolution of organic and phenolic acids in beer produced by different non-Saccharomyces yeasts over a two-year period”. 15th International Trends in Brewing, Ghent, Belgium, 2-6/4/2023 (ORAL & POSTER)
Drosou F. & Oreopoulou V. “Evolution of Volatile Compounds in Beers Fermented with Metschnikowia pulcherrima over a Storage Period of Two Years”. Brewing Summit, Providence, Rhode Island, USA, 14-16/8/2022 (POSTER).
Drosou F., Tsolakidis K., Tataridis P., Dourtoglou V.& Oreopoulou V. “Metschnikowia pulcherrima’s brewing potential” 38th Congress European Brewery Convention, Madrid, Spain 29/05-02/06/2022, (POSTER)
Drosou F., Tataridis P., Dourtoglou V.& Oreopoulou V. “Brewing with non-Saccharomyces yeasts”. ISEKI FOOD CONFERENCE, 23-25/6/2021, online (POSTER)
Drosou F., Koutra V., Koussissi E., Tataridis P., Dourtoglou V. & Oreopoulou V. “Evolution of the aroma profile of beers fermented with non-Saccharomyces yeasts, over a period of two years”. World Brewing Congress, 18/09-08/10/2020 (SPECIAL SESSION- EBC Session: Brewing: A New Normal, the Same Excellence- 22/09/2020 5:30 PM – 7:00 PM- ORAL).