SR2-036 Schrodinger Building,
University of Limerick.
Research and Teaching Interests
The focus of his team is towards the development of functional foods and nutraceuticals against inflammation.
Ioannis (Yannis) Zabetakis studied for his BSc in Chemistry in the University of Athens. In 1993 he moved to the UK for 8 years during which time 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 worked 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 was promoted to Senior Lecturer in 2020. He has been Head of the Department of Biological Sciences since 2018. 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.
Ioannis co-authored 6 books on food sciences (HACCP, food chemistry, food technology, crisis management and food legislation) in Greek, he 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.
In 2019 he published a book with his team at UL, titled, The Impact of Nutrition and Statins on Cardiovascular Diseases, for Elsevier. The team is currently editing a book on Functional Foods, for Elsevier.
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