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
  • Glass transition

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 2013 2018

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

Fractionation and characterisation of dietary fibre from blackcurrant pomace

Alba, J., MacNaughtan, W., Laws, A., Foster, T. J., Campbell, G. & Kontogiorgos, V. 13 Mar 2018 In : Food Hydrocolloids. 81, p. 398-408 11 p.

Research output: Contribution to journalArticle

pomace
black currants
Dietary Fiber
Fractionation
Pectins

Structure-Function Relationships in Pectin Emulsification

Kpodo, F. M., Agbenorhevi, J. K., Alba, J., Oduro, I. N., Morris, G. & Kontogiorgos, V. Mar 2018 In : Food Biophysics. 13, 1, p. 71-79 9 p.

Research output: Contribution to journalArticle

Open Access
Emulsification
emulsifying
structure-activity relationships
Emulsions
pectins
1 Citations

Linear Viscoelasticity of Gluten: Decoupling of Relaxation Mechanisms

Kontogiorgos, V. May 2017 In : Journal of Cereal Science. 75, p. 286-295 10 p.

Research output: Contribution to journalArticle

Open Access
viscoelasticity
Glutens
Viscoelasticity
gluten
Creep