Portrait of Dr Vassilis Kontogiorgos Dr Vassilis Kontogiorgos

v.kontogiorgos@hud.ac.uk | 01484 472488


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 and Scholarship

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 worked with several biopolymer systems such as pullulan, beta-glucan, pectin, gluten, and milk proteins and developed expertise on the behavior of biopolymers at the low as well as at high moisture regimes and at a wide range of temperatures (high, ambient, subzero). The physicochemical systems include gels, emulsions, phase-separated binary mixtures and single biopolymer solutions. In the aforementioned investigations various experimental as well as theoretical approaches were employed to probe the microstructural and physicochemical parameters of the systems.

Currently, he is working on the physical and chemical properties of okra pectin and the application of exponential analysis to calculate the relaxation spectrum of gluten network and its components.

Publications and Other Research Outputs


Nep, E., Sims, I., Kontogiorgos, V., Morris, G. and Smith, A. (2016) ‘Evaluation of some important physicochemical properties of starch free grewia gumFood Hydrocolloids , 53, pp. 134-140. ISSN 0268-005X

Kontogiorgos, V., Shah, P. and Bills, P. (2016) ‘Influence of supramolecular forces on the linear viscoelasticity of glutenRheologica Acta . ISSN 0035-4511


Kontogiorgos, V., Smith, A. and Morris, G. (2015) ‘The parallel lives of polysaccharides in food and pharmaceutical formulationsCurrent Opinion in Food Science , 4, pp. 13-18. ISSN 2214-7993

Alba, K., Kasapis, S. and Kontogiorgos, V. (2015) ‘Influence of pH on mechanical relaxations in high solids lm-pectin preparationsCarbohydrate Polymers , 127, pp. 182-188. ISSN 0144-8617

Alba, K., Laws, A. and Kontogiorgos, V. (2015) ‘Isolation and characterization of acetylated LM-pectins extracted from okra podsFood Hydrocolloids , 43, pp. 726-735. ISSN 0268-005X

Alba, K., Laws, A. and Kontogiorgos, V. (2015) ‘Isolation and characterization of acetylated LM-pectins extracted from okra podsFood Hydrocolloids , 43, pp. 726-735. ISSN 0268005X


Morris, G., Smith, A. and Kontogiorgos, V. (2014) ‘Editorial: Special Issue of Food Hydrocolloids: Bridging the DivideFood Hydrocolloids , 42 (3), p. 317. ISSN 0268-005X

Ghori, M., Alba, K., Smith, A., Conway, B. and Kontogiorgos, V. (2014) ‘Okra extracts in pharmaceutical and food applicationsFood Hydrocolloids , 42 (3), pp. 342-347. ISSN 0268-005X

Kontogiorgos, V (2014) ‘Polysaccharide Nanostructures’. In: Edible Nanostructures: A Bottom-up Approach. London, UK: Royal Society of Chemistry. pp. 41-68. ISBN 978-1-84973-895-8

Kontogiorgos, V. and Dahunsi, O. (2014) ‘Relaxation dynamics in hydrated gluten networksJournal of Cereal Science , 59 (1), pp. 101-108. ISSN 0733-5210


Alba, K., Ritzoulis, C., Georgiadis, N. and Kontogiorgos, V. (2013) ‘Okra extracts as emulsifiers for acidic emulsionsFood Research International , 54 (2), pp. 1730-1737. ISSN 0963-9969

Agbenorhevi, J., Kontogiorgos, V. and Kasapis, S. (2013) ‘Phase behaviour of oat ?-glucan/sodium caseinate mixtures varying in molecular weightFood Chemistry , 138 (1), pp. 630-637. ISSN 0308-8146


Kontogiorgos, V., Margelou, I., Georgiadis, N. and Ritzoulis, C. (2012) ‘Rheological characterization of okra pectinsFood 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 OrganogelsFood 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 systemBiopolymers , 97 (5), pp. 303-310. ISSN 00063525


Kontogiorgos, V (2011) ‘Microstructure of hydrated gluten networkFood 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 weightInternational Journal of Biological Macromolecules , 49 (3), pp. 369-377. ISSN 01418130

Agbenorhevi, J., Kontogiorgos, V., Kirby, A., Morris, V. and Tosh, S. (2011) ‘Rheological and microstructural investigation of oat ?-glucan isolates varying in molecular weightInternational Journal of Biological Macromolecules , 49 (3), pp. 369-377. ISSN 0141-8130

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 systemsCarbohydrate Polymers , 83 (2), pp. 926-933. ISSN 0144-8617


Kontogiorgos, V (2010) ‘Calculation of relaxation spectra from mechanical spectra in MATLABPolymer Testing , 29 (8), pp. 1021-1025. ISSN 01429418

Kontogiorgos, V (2010) ‘Calculation of Relaxation Spectra from Stress Relaxation Measurements’. In: Biopolymers. Rijeka, Croatia: InTech. pp. 495-508. ISBN 978-953-307-109-1

Agbenorhevi, J. and Kontogiorgos, V. (2010) ‘Polysaccharide determination in protein/polysaccharide mixtures for phase-diagram constructionCarbohydrate Polymers , 81 (4), pp. 849-854. ISSN 01448617

Kontogiorgos, V. and Kasapis, S. (2010) ‘Temperature dependence of relaxation spectra for highly hydrated gluten networksJournal 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 MixturesFood 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 mixturesFood 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 biopolymersFood 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 temperaturesJournal 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 flour–water mixturesFood Hydrocolloids , 22 (6), pp. 1135-1147. ISSN 0268005X


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 foodsJournal of Food Biochemistry , 31 (2), pp. 139-160. ISSN 01458884

Kontogiorgos, V., Goff, H. and Kasapis, S. (2007) ‘Effect of Aging and Ice Structuring Proteins on the Morphology of Frozen Hydrated Gluten NetworksBiomacromolecules , 8 (4), pp. 1293-1299. ISSN 15257797


Kontogiorgos, V. and Goff, H. (2006) ‘Calorimetric and Microstructural Investigation of Frozen Hydrated GlutenFood 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 gelsFood 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 networksColloids 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 sizeFood 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 filmsCarbohydrate Polymers , 52 (2), pp. 151-166. ISSN 01448617


Editorial board membership:

  • Food Hydrocolloids
  • Food Research International

Professional affiliations:

  • Member of the Institute of Food Science and Technology (MIFST), 2012-present
  • Member of the British Society of Rheology (BSR), 2009-present
  • Fellow of the Higher Education Academy (FHEA), 2009-present

Conference Organised:

  • Co-organiser of the 1st UK Hydrocolloids Symposium, 2013, Huddersfield

Research Degree Supervision

Positions are available for self-funded PhD students with research interests in the area of biopolymer physical chemistry. Examples of projects include:

  • Isolation and characterization of biopolymers from natural sources
  • Investigation of physicochemical properties of biopolymers in emulsions, gels or mixtures with proteins
  • Rheological characterization of gluten composites

For further information do not hesitate to email: v.kontogiorgos@hud.ac.uk

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