Agri and Aquaculture
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Agri and Aquaculture Experts

George Botsaris

Assistant Professor
Agricultural Sciences, Biotechnology and Food Science
Cyprus University of Technology
Cyprus

George Botsaris

Biography

George Botsaris first studied Food Science and Technology at Harper Adams University College and Manchester Metropolitan University followed by a Masters in Food Chain Management at the University of London – Imperial College. He obtained his PhD in Food Microbiology from School of Biosciences of the University of Nottingham and currently holds an academic position at the Department of Agricultural Sciences, Biotechnology and Food Science of the Cyprus University of Technology. He is also an external lecturer for the School of Veterinary Medicine and Science of the University of Nottingham. His research interests include the applications of phage in food and veterinary diagnostics and also the potential use of phage for biological control of foodborne pathogens. Additionally, he undertakes projects in the detection, enumeration, molecular identification and characterization of food borne pathogens, microbial self-life evaluations of conventional and functional foods and the effect of different technologies in the preservation of animal-origin food. He is a member of the Society for General Microbiology and the Society for Applied Microbiology, and also a member of the Institute of Food Science and Technology

Research Interest

Applications of phage in food and veterinary diagnostics and also the potential use of phage for biological control of foodborne pathogens.

Publications

  • Botsaris G, Liapi M, Kakogiannis C, Dodd CE, Rees CE (2017) Detection of Mycobacterium avium subsp. paratuberculosis in bulk tank milk by combined phage-PCR assay: evidence that plaque number is a good predictor of MAP. Int J Food Microbiol 164: 76-80.

  • Botsaris G, Swift BM, Slana I, Liapi M, Hatzitofi M et al. (2016) Detection of viable Mycobacterium avium subspecies paratuberculosis in powdered infant formula by phage-PCR and confirmed by culture. Int J Food Microbiol 216: 91-4.

  • Botsaris G, Orphanides A, Yiannakou E, Gekas V, Goulas V (2015) Antioxidant and Antimicrobial Effects of Pistacia lentiscus L. Extracts in Pork Sausages. Food Technol Biotechnol 53: 472-478.

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