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Dr Ioannis Zabetakis

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Dr Ioannis (Yannis) Zabetakis has studied for his BSc in Chemistry in the University of Athens and in 1993 he moved to UK where he spent 8 years; he studied for a PhD in Food Science in the University of Leeds, did postdoctoral research on alkaloids in the University of Durham and worked as a Lecturer in Food Chemistry in the University of Leeds. During his lectureship in Leeds (1998-2001), he also studied for a M.Ed. in Food Chemistry. From 2003 to 2015, he had been working in the laboratory of Food Chemistry in the University of Athens (2003-2008 as a Lecturer of Food Chemistry, 2008-2015 as an Assistant Professor of Food Chemistry and Associate Professor of Food Chemistry).

He joined the University of Limerick (UL) in 2015 as Lecturer on Food Lipids and in 2020 he was promoted to Senior Lecturer.

Since September 2018, he is the Head of the Department of Biological Sciences in UL.

He is also involved in consulting and auditing (as a Lead Auditor) food industries. As a hobby, he likes to write articles on food safety in specialised food sector magazines and newspapers.

The focus of his team is towards the development of functional foods and nutraceuticals against inflammation.

Dr Zabetakis has been the co-author of 6 books on food sciences (HACCP, food chemistry, food technology, crisis management and food legislation) in Greek, has edited a book on marine oils in 2015 and has published over 90 peer-reviewed articles (Scopus h-index 27). He is also co-inventor of two patents.

With his team in UL, they published in 2019 a book entitled, The Impact of Nutrition and Statins on Cardiovascular Diseases, for Elsevier and they are now editing a book on Functional Foods, for Elsevier.

Publications

Tierney, A., & Zabetakis, I. Changing the Irish dietary guidelines to incorporate the principles of the Mediterranean diet: Proposing the MedÉire diet. Public Health Nutrition. 2018; 1-7. DOI:10.1017/S136898001800246X. https://doi.org/10.1017/S136898001800246X

Tsoupras A, Lordan R, Zabetakis I. Inflammation, not Cholesterol, Is a Cause of Chronic Disease. Nutrients. 2018; 10(5):604. DOI: 10.3390/nu10050604. https://doi.org/10.3390/nu10050604

Nasopoulou, C. , Lytoudi, K. and Zabetakis, I. (2018), Evaluation of Olive Pomace in the Production of Novel Broilers With Enhanced In Vitro Antithrombotic Properties. Eur. J. Lipid Sci. Technol. 2018; 120. DOI: 10.1002/ejlt.201700290. https://doi.org/10.1002/ejlt.201700290

Lordan, R.; Tsoupras, A.; Mitra, B.; Zabetakis, I. Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned? Foods. 2018: 7 (3): 29. DOI: 10.3390/foods7030029. https://doi.org/10.3390/foods7030029

Tsoupras, A.; Lordan, R.; Demuru, M.; Shiels, K.; Saha, S.K.; Nasopoulou, C.; Zabetakis, I. Structural Elucidation of Irish Organic Farmed Salmon (Salmo salar) Polar Lipids with Antithrombotic Activities. Marine Drugs. 2018, 16(6): 176. DOI: 10.3390/md16060176. https://doi.org/10.3390/md16060176