Vassilis Kontogiorgos

Post Graduate Certificate in Higher Education Practice, (2009), University of Huddersfield, UK

PhD in Food Science (2007), Department of Food Science, University of Guelph, Canada

MSc in Food Science (2004), Department of Food Science, Aristotle University of Thessaloniki, Greece

BSc (Hons) (2001), Department of Food Science, Aristotle University of Thessaloniki, Greece

Our research focuses on the physical chemistry of food macromolecules, particularly on structuring colloidal systems using polysaccharides. The emphasis is on polysaccharides' isolation, characterisation and interfacial arrangement to stabilise dispersions.

The first focus area revolves around characterising the functional properties of polysaccharides. We have shown that tailoring their fine structure can control and predict polysaccharide functional properties — specifically, their interfacial arrangement and rheological properties. Another focus area concentrates on understanding food-body interactions and formulating colloidal systems responsive to the human digestive system. For example, findings from our research present an opportunity to formulate emulsions that are resistant to digestion in the low pH environment of the stomach but can potentially destabilise in the small intestine, where the pH is significantly higher, to deliver bioactives (e.g., nutrients or drugs) at the desired gastrointestinal uptake location.

Our multidisciplinary research is carried out using an array of techniques and instruments. These include rheology (bulk and interfacial), interfacial characterisation methods (ζ-potential, interfacial loading, interfacial tension), droplet size distribution analysis, microscopy, calorimetry and numerous wet chemistry techniques relevant to carbohydrate and protein characterisation.

Potential graduate and undergraduate students interested in joining our group are encouraged to contact me at vkontogi@mail.ubc.ca.

Please see Google Scholar at: http://scholar.google.co.uk/citations?user=hLdezkoAAAAJ