Dr. Maria Govari is a Technical and Laboratory personell specialized at the Department of Food Science & Technology of the University of Peloponnese. She graduated from the Chemistry Department of the Faculty of Science of the Aristotle University of Thessaloniki (AUTH) in 2012. In the 7th semester of her studies she followed the direction of Food Chemistry and Technology. From October 2013, she continued her studies for a doctoral thesis at the Safety and Quality Laboratory of Milk and its Products at the Department of Veterinary Medicine of the Faculty of Health Sciences of the University of Athens. She obtained her doctoral degree by the Department of Veterinary Medicine of the AUTH in 2019. She has participated in research programs at the Agricultural University of Athens as a postdoctoral researcher in the Laboratory of Food Microbiology and Biotechnology of the Department of Food Science and Human Nutrition from 2019 to 2021. She has worked as a postdoctoral researcher at the Quality control Lab of the AgriShe has published her work in scientific journals and participated in international conferences with oral or posted presentations (posters).

1. Govari, M., Tryfinopoulou, P., Panagou, E.Z., Nychas, G.-J.E. (2022). Application of Fourier Transform Infrared (FT-IR) Spectroscopy, Multispectral Imaging (MSI) and Electronic Nose (E-Nose) for the Rapid Evaluation of the Microbiological Quality of Gilthead Sea Bream Fillets. Foods 11(15), 2356(W8)
2. Govari, M., Iliadis, S., Papageorgiou, D., Fletouris, D. (2023). Oxidative status of Kefalotyri cheese during aerobic storage in the dark or under fluorescent light International Journal of Dairy Technology 76(1), 187-199. (W9)
3.  Maria Govari, Maria-Chrysanthi Kafentzi, Dimitrios Ε. Pavlidis, Natalia Tsouggou, Violeta Pemaj, Aleksandra Slavko, Eleftherios Drosinos, Athanasia Koliadima, Panagiotis N. Skandamis, John Kapolos, Marina Papadelli and Konstantinos Papadimitriou, Antimicrobial proteins and peptides as a promising weapon to promote food safety under the One Health approach. Reference module in Food Sciences, Elsevier (W10)
4. Maria Govari, Patroklos Vareltzis. Effect of Argon-based modified atmosphere packaging storage on Manouri cheese. International Dairy Journal 150, 105846. (W11)
5. Govari, M., & Vareltzis, P. (2024). Conjugated linoleic acid in meat. Journal of the Hellenic Veterinary Medical Society, 75(2), 7513–7522. https://doi.org/10.12681/jhvms.35159 (W12)
6. Bozinou, E.; Athanasiadis,V.; Samanidis, I.; Govari, M.; Govaris,A.; Sflomos, K.; Lalas, S.I. Aflatoxin Inactivation in Gamma-Ray-Irradiated Almonds. Appl. Sci. 2024, 14, 11985.https://doi.org/10.3390/app142411985 (W13)
7. Govari, M., & Vareltzis, P. (2025). Conjugated linoleic acid in cheese: A review of the factors affecting its presence. Journal of Food Science, 90, e70021. https://doi.org/10.1111/1750-3841.70021 (W14)
8. Maria Govari, Antonia S. Gounadaki, Panagiotis N. Skandamis, Evaluation of microbiological quality of cooked or smoked turkey breast using Multispectral Imaging (MSI), Food Control, Volume 168, 2025, https://doi.org/10.1016/j.foodcont.2024.110964. (W15)