Άρτεμις Τσιόκα

Artemis Tsioka has a Master’s Degree from the Department of Wine, Vine & Beverage Sciences of the University of West Attica (2023). She holds a bachelor degree in Food Technology, from the Department of Food Technology, University of Thessaly. The subject of her master’s thesis was the evaluation of brewing fermentation kinetics with an immobilized non-Saccharomyces strain. In 2022, she was grant-aided in order to provide teaching and laboratory assistance to undergraduate students at the Department of Food Science & Technology and the Department of Wine, Vine & Beverage Sciences. She provided laboratory assistance to bachelor students working on a) the biological control of Botrytis cinerea using wine-yeasts and b) the assessment of the presence, severity and pathogenic causes of Grapevine Trunk diseases at several areas of Greece using classic microbiological methods as well as molecular tools (DNA extraction, PCR). She has also participated in a series of labotary experiments about fermentation of beer enriched with carob syrup (Ceratonia siliqua L.) and in a series of laboratory experiments about the effect of storage on the physicochemical characteristics of sweet dough products. Her current research interests include: the isolation and identification of grapevine wood fungi pathogens, the biological control of grapevine pathogens, the assessment of brewing characteristics of non-Saccharomyces yeasts, fermentation, food microbiology.