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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 a post-doctoral researcher at the Agriculture and Agri-Food Canada (AAFC) for one year. He joined the Department of Chemical and Biological Sciences of the University of Huddersfield in 2008.
He has been working in biopolymer research projects continuously since 1999. He started as a member of Prof. Biliaderis research group and subsequently he joined Prof. Goff research team. He also worked in Prof. Kasapis research group performing part of his Ph.D. experimental work. As a post-doctoral researcher he worked in Dr. Wood and Dr. Tosh polysaccharide research team. His efforts at the present time are focused to set up a biopolymer research laboratory in the University of Huddersfield.
Dr. Kontogiorgos is member of the editorial board of Food Hydrocolloids
Dr. Kontogiorgos research interests are focused in the area of chemistry and physical chemistry of food macromolecules. He has worked with both polysaccharides and protein systems from cereal and dairy sources. His work includes isolation/purification of food macromolecules (proteins and polysaccharides) and characterization of their functionality in food systems using several analytical techniques including, but not limited to, thermal analysis, rheometry, electrophoresis, microscopy (fluorescent, SEM, TEM) and modeling.
He has developed expertise on the behavior of biomacromolecules in the low and high moisture regimes as well as at subzero temperatures. He is also particularly interested on phase separation and gelation phenomena of single and mixed biopolymer systems. Rheological characterization of biopolymers can be considered the as the technique that he has extensive experience and developed considerable expertise. He has conducted both fundamental and applied work in an effort to elucidate the physical properties of the biopolymer systems under investigation. Mathematical modeling of the mechanical responses of biopolymer matrices is also a part of his research areas.
Currently, he is working on the phase behavior of β-glucan/sodium caseinate mixtures and the application of exponential analysis to calculate the relaxation spectrum of gluten network and its components.
Kontogiorgos, V., Margelou, I., Georgiadis, N. and Ritzoulis, C. (2012) ‘Rheological characterization of okra pectins’ Food Hydrocolloids , 29 (2), pp. 356-362. ISSN 0268005X
Rogers, M. and Kontogiorgos, V. (2012) ‘Temperature Dependence of Relaxation Spectra for Self-Assembled Fibrillar Networks of 12-Hydroxystearic Acid in Canola Oil Organogels’ Food Biophysics , 7 (2), pp. 132-137. ISSN 1557-1858
Jiang, B., Kasapis, S. and Kontogiorgos, V. (2012) ‘Fundamental considerations in the effect of molecular weight on the glass transition of the gelatin/cosolute system’ Biopolymers , 97 (5), pp. 303-310. ISSN 00063525
Kontogiorgos, V (2011) ‘Microstructure of hydrated gluten network’ Food Research International , 44 (9), pp. 2582-2586. ISSN 09639969
Agbenorhevi, J., Kontogiorgos, V., Kirby, A., Morris, V. and Tosh, S. (2011) ‘Rheological and microstructural investigation of oat ?-glucan isolates varying in molecular weight’ International Journal of Biological Macromolecules , 49 (3), pp. 369-377. ISSN 01418130
Jiang, B., Kasapis, S. and Kontogiorgos, V. (2011) ‘Combined use of the free volume and coupling theories in the glass transition of polysaccharide/co-solute systems’ Carbohydrate Polymers , 83 (2), pp. 926-933. ISSN 0144-8617
Kontogiorgos, V (2010) ‘Calculation of relaxation spectra from mechanical spectra in MATLAB’ Polymer Testing , 29 (8), pp. 1021-1025. ISSN 01429418
Agbenorhevi, J. and Kontogiorgos, V. (2010) ‘Polysaccharide determination in protein/polysaccharide mixtures for phase-diagram construction’ Carbohydrate Polymers , 81 (4), pp. 849-854. ISSN 01448617
Kontogiorgos, V. and Kasapis, S. (2010) ‘Temperature dependence of relaxation spectra for highly hydrated gluten networks’ Journal of Cereal Science , 52 (1), pp. 100-105. ISSN 07335210
Kontogiorgos, V., Tosh, S. and Wood, P. (2009) ‘Kinetics of Phase Separation of Oat ?-Glucan/Whey Protein Isolate Binary Mixtures’ Food Biophysics , 4 (3), pp. 240-247. ISSN 1557-1858
Kontogiorgos, V., Tosh, S. and Wood, P. (2009) ‘Phase behaviour of high molecular weight oat ?-glucan/whey protein isolate binary mixtures’ Food Hydrocolloids , 23 (3), pp. 949-956. ISSN 0268005X
Kontogiorgos, V., Jiang, B. and Kasapis, S. (2009) ‘Numerical computation of relaxation spectra from mechanical measurements in biopolymers’ Food Research International , 42 (1), pp. 130-136. ISSN 09639969
Jiang, B., Kontogiorgos, V., Kasapis, S. and Goff, H. (2008) ‘Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures’ Journal of Food Engineering , 89 (1), pp. 42-48. ISSN 02608774
Kontogiorgos, V., Goff, H. and Kasapis, S. (2008) ‘Effect of aging and ice-structuring proteins on the physical properties of frozen flourwater mixtures’ Food Hydrocolloids , 22 (6), pp. 1135-1147. ISSN 0268005X
Kontogiorgos, V., Goff, H. and Kasapis, S. (2007) ‘Effect of Aging and Ice Structuring Proteins on the Morphology of Frozen Hydrated Gluten Networks’ Biomacromolecules , 8 (4), pp. 1293-1299. ISSN 15257797
Kontogiorgos, V., Regand, A., Yada, R. and Goff, H. (2007) ‘Isolation and characterization of ice structuring proteins from cold-acclimated winter wheat grass extract for recrystallization inhibition in frozen foods’ Journal of Food Biochemistry , 31 (2), pp. 139-160. ISSN 01458884
Kontogiorgos, V. and Goff, H. (2006) ‘Calorimetric and Microstructural Investigation of Frozen Hydrated Gluten’ Food Biophysics , 1 (4), pp. 202-215. ISSN 1557-1858
Kontogiorgos, V., Ritzoulis, C., Biliaderis, C. and Kasapis, S. (2006) ‘Effect of barley ?-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels’ Food Hydrocolloids , 20 (5), pp. 749-756. ISSN 0268005X
Kontogiorgos, V., Vaikousi, H., Lazaridou, A. and Biliaderis, C. (2006) ‘A fractal analysis approach to viscoelasticity of physically cross-linked barley ?-glucan gel networks’ Colloids and Surfaces B Biointerfaces , 49 (2), pp. 145-152. ISSN 09277765
Kontogiorgos, V., Biliaderis, C., Kiosseoglou, V. and Duxastakis, G. (2004) ‘Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal ?-glucans of varying molecular size’ Food Hydrocolloids , 18 (6), pp. 987-998. ISSN 0268005X
Lazaridou, A., Biliaderis, C. and Kontogiorgos, V. (2003) ‘Molecular weight effects on solution rheology of pullulan and mechanical properties of its films’ Carbohydrate Polymers , 52 (2), pp. 151-166. ISSN 01448617
There are no positions available now. However, if you would like to discuss your research ideas and options in the area of food biopolymers please, do not hesitate to contact me.