Terpou Antonia received her BSc in Agricultural Science (2010), from Aristotle University of Thessaloniki, Greece. She has received the Interstate MSc in Food Biotechnology (2012) from University of Ulster, U.K and University of Patras, Greece.
She also has received her doctoral degree from department of Chemistry University of Patras (2017) entitled “Bioprocesses for the production of probiotic dairy products with the use of immobilized cells on prebiotic carriers”. The above-mentioned degrees were focused in food microbiology as well as fermentation technology and especially the production of dairy products, beer and wine. She has presented more than 20 papers in international and national conferences and she has published 12 papers in peer reviewed scientific journals. She has worked as a postdoctoral researcher of the Food Biotechnology Group of the Department of Chemistry in the University of Patras and the Biotechnology group of the Department of Food Science and Human Nutrition, Agricultural University of Athens. She has also worked as an adjunct professor and scientific associate at the Technological Educational Institute of Ionian Islands at the department of the Food Technology. Her current occupation is in the Laboratory of Biochemical Engineering and Environmental Technology at the department of Chemical Engineering, in the University of Patras, Greece. Dr. Terpou specialises on fermentation technology, food production, food microbiology, dairy science, wine making, food chemistry, food biotechnology, immobilisation technology, agro-industrial waste utilization, sustainable food production and industrial bioreactor design.
