Research Focus: Applications of liquid and solid state Nuclear Magnetic Resonance (NMR) in food science, structure determination and metabolomics. He develops analytical tools to determine the authenticity of foods and applies novel methodologies to develop agronomic and processing strategies to improve the nutritional value of food.
Research Key Words: NMR, metabolomics, compound identification, food chemistry, analytical chemistry, microbiome, gut health, food waste
Emmanuel Hatzakis received his BSc in chemistry in 2000, MSc in organic chemistry in 2004 and PhD in food analysis in 2007, at the University of Crete in Greece. From 2008 to 2010 he worked as a postdoctoral Research Associate in University of Arizona at the College of Pharmacy and from 2010 to 2012 he was a Research Associate Professor in University of North Carolina at Wilmington. Then he became the NMR Director in Pennsylvania State University and in August 2016 he joined the department of Food Science and Technology at The Ohio State University as Assistant Professor. As an NMR spectroscopist and chemist he has a broad background in multi-nuclear and multidimensional NMR spectroscopy, as well as in analytical chemistry and metabolomics. He specifically focus on compound identification and analysis of foods and other complex matrices, such as biofluids and plant extracts. He has developed novel and powerful NMR methodologies for the evaluation and the quality assessment of food products and for the structure elucidation of plant based bioactive compounds. Emmanuel is also considered a very recognized NMR educator.
Associate Professor
Food Science and Technology
chatzakis.1@osu.edu
Research Focus: Applications of liquid and solid state Nuclear Magnetic Resonance (NMR) in food science, structure determination and metabolomics. He develops analytical tools to determine the authenticity of foods and applies novel methodologies to develop agronomic and processing strategies to improve the nutritional value of food.
Research Key Words: NMR, metabolomics, compound identification, food chemistry, analytical chemistry, microbiome, gut health, food waste
Emmanuel Hatzakis received his BSc in chemistry in 2000, MSc in organic chemistry in 2004 and PhD in food analysis in 2007, at the University of Crete in Greece. From 2008 to 2010 he worked as a postdoctoral Research Associate in University of Arizona at the College of Pharmacy and from 2010 to 2012 he was a Research Associate Professor in University of North Carolina at Wilmington. Then he became the NMR Director in Pennsylvania State University and in August 2016 he joined the department of Food Science and Technology at The Ohio State University as Assistant Professor. As an NMR spectroscopist and chemist he has a broad background in multi-nuclear and multidimensional NMR spectroscopy, as well as in analytical chemistry and metabolomics. He specifically focus on compound identification and analysis of foods and other complex matrices, such as biofluids and plant extracts. He has developed novel and powerful NMR methodologies for the evaluation and the quality assessment of food products and for the structure elucidation of plant based bioactive compounds. Emmanuel is also considered a very recognized NMR educator.
