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Personal profile

Biography

Dr. Kontogiorgos has received his B.Sc. and M.Sc. degrees in Food Science from the Aristotle University of Thessaloniki, Greece. A full scholarship was then awarded from the Greek State Scholarships Foundation (I.K.Y) for graduate studies abroad. He moved to Canada where he gained his Ph.D. in Food Science from the University of Guelph, Department of Food Science. After his Ph.D. degree, he worked as an NSERC post-doctoral research fellow at the Agriculture and Agri-Food Canada (AAFC). He joined the Department of Biological Sciences of the University of Huddersfield in 2008.

Research Expertise and Interests

  • Chemistry and physical chemistry of food macromolecules

Research Degree Supervision

Click Here to see all postgraduate research opportunities with Dr Vassilis Kontogiorgos 

Keywords

  • Polysaccharides
  • Emulsions
  • Food Rheology
  • Food Science

Fingerprint Fingerprint is based on mining the text of the person's scientific documents to create an index of weighted terms, which defines the key subjects of each individual researcher.

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Research Output 2003 2019

processing waste
Bread
Dietary Fiber
breads
small fruits

Fabrication and characterisation of metal-doped pectin films

Kalathaki, I., Alba, J., Muhamedsalih, H. & Kontogiorgos, V., 2 Feb 2019, In : Food Hydrocolloids. 92, p. 259-266 8 p.

Research output: Contribution to journalArticle

films (materials)
pectins
Metals
metals
Fabrication

Structure and physicochemical properties of Ghanaian grewia gum

Kpodo, F. M., Agbenorhevi, J. K., Alba, J., Smith, A., Morris, G. & Kontogiorgos, V., 1 Feb 2019, In : International Journal of Biological Macromolecules. 122, p. 866-872 7 p.

Research output: Contribution to journalArticle

Grewia
Polysaccharides
Uronic Acids
Rhamnose
Viscosity
Open Access
File
Hydrogels
gelation
Gelation
Contacts (fluid mechanics)
Kinetics

Extrusion Processing of Raw Food Materials and by-products: A Review

Offiah, V., Kontogiorgos, V. & Falade, K., 22 May 2018, In : Critical Reviews in Food Science and Nutrition.

Research output: Contribution to journalReview article

raw foods
extrusion
byproducts
Food Handling
Extrusion