Meet the DCs

About Athanasios and His Academic Background

Athanasios Skampardonis comes from the north of Greece. He obtained a Bachelor’s degree in Oenology and Beverage Technology, where he developed a strong interest in fermentation processes and applied food sciences.

During his studies, he progressively specialised in the microbial aspects of fermentation systems, building a solid foundation in yeast behaviour and interactions in fermented beverages.

After graduating, Athanasios gained professional experience in the food industry, working in a winery. This hands‑on experience allowed him to better understand the practical challenges of fermentation processes and microbial management in real production environments.

He then moved abroad to pursue a Master’s degree in Viticulture and Oenology within a European Master’s programme. This programme gave him the opportunity to study in several countries, including France and Italy, and to benefit from diverse academic and scientific perspectives. During the second year of his Master’s, he focused on the identification of fungal communities in vineyard environments in Northern Italy, further strengthening his interest in microbial ecology.

About His Research

Athanasios’s PhD research focuses on the superposition (overlap) of ecological niches of yeasts and how this overlap determines competition between species in fermented beverages such as wine, beer, and cider.

In these environments, yeast species compete for available limiting nutrients present in substrates like wine must, beer wort, and cider must. These interactions shape how microbial communities assemble and evolve, ultimately influencing the quality, stability, and safety of fermented products.

This research is part of the SpoilControl project, a Horizon Europe Marie Skłodowska‑Curie Doctoral Network that aims to address microbial spoilage and develop sustainable solutions for the fermentation industry. Within this framework, Athanasios’s work contributes to understanding yeast ecology as a key step toward designing effective bioprotection strategies.

One of the major challenges in fermented beverage production is the prevention of microbial spoilage, which is traditionally managed through chemical additives such as sulfites. As an alternative, biocontrol strategies based on the use of beneficial microorganisms are emerging, but they remain difficult to predict and are not yet fully understood.

The objective of Athanasios’s PhD is therefore to develop a more mechanistic and predictive understanding of yeast interactions, in order to identify species that can inhibit the growth of spoilage organisms and be used as reliable biocontrol agents.

To achieve this, his work combines experimental and analytical approaches. He:

• Designs laboratory experiments using synthetic media that mimic real fermentation environments
• Performs cross‑growth experiments to observe how different yeast species behave when grown together
• Uses metabolomics to identify key metabolites involved in microbial interactions and niche overlap
• Studies how some yeasts can inhibit the growth of others, particularly spoilage organisms
• Tests combinations of yeast strains to identify those with bioprotective potential

Through these approaches, he investigates whether biocontrol effects arise from individual yeast species or from more complex microbial communities.

A key objective of this work is to establish a shortlist of promising bioprotective yeast strains, which can be further tested at laboratory and pilot scale, including in collaboration with industrial partners.

Ultimately, his research aims to develop innovative and sustainable strategies to prevent microbial spoilage, reducing reliance on chemical additives and contributing to more sustainable fermentation practices. More broadly, his work also addresses fundamental questions in microbial ecology, including how microbial communities assemble, how stable they are, and whether introduced strains can successfully establish themselves.

Motivation for the Project

Athanasios was attracted to this PhD project because it combines fundamental and applied aspects of microbiology and fermentation science. From a scientific perspective, he is particularly interested in understanding how ecological niche overlap shapes microbial interactions.

At the same time, he is motivated by the practical applications of his work, especially the development of biocontrol strategies that can be directly implemented in the fermentation industry. His research aims to contribute to more sustainable practices by reducing the reliance on chemical preservatives while promoting innovative and efficient approaches to microbial control.