Associate Professor in Food Chemistry
FNH 247 - 2205 East Mall
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 firstname.lastname@example.org.
Please see Google Scholar at: http://scholar.google.co.uk/citations?user=hLdezkoAAAAJ
Dr. Kontogiorgos received his B.Sc. and M.Sc. in Food Science from the Aristotle University of Thessaloniki (Greece). A full scholarship was then awarded from the Greek State Scholarships Foundation (IKY) for PhD studies in Food Science at the University of Guelph (Canada), where he investigated the physical chemistry of foods at sub-zero temperatures. After his PhD, he worked as an NSERC research fellow at the Agriculture and Agri-Food Canada (Canada), studying the phase behaviour of mixed protein-polysaccharide food systems.
Subsequently, he worked as an academic at the Department of Biological Sciences of the University of Huddersfield (UK) and the School of Agriculture and Food Sciences at the University of Queensland (Australia) before joining the Faculty of Land and Food Systems at UBC.
Dr. Kontogiorgos's research focuses on fundamental and applied aspects of the chemistry and physical chemistry of foods with an emphasis on polysaccharides and colloidal systems.
Associate Editor of Food Hydrocolloids, Elsevier
Associate Editor of Food Biophysics, Springer
Stanford’s top 2% of scientists for career-long performance, listed in the 2021 database