Dr Vassilis Kontogiorgos

Senior Lecturer in Food Chemistry

School of Agriculture and Food Sciences
Faculty of Science

Overview

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 Ph.D. studies in Food Science at the University of Guelph (Canada). After his Ph.D. degree, he worked as an NSERC research fellow at the Agriculture and Agri-Food Canada (Canada). Following that post, he worked as academic at the Department of Biological Sciences of the University of Huddersfield (UK) before joining the School of Agriculture and Food Sciences at the University of Queensland. Dr. Kontogiorgos research interests are focused in the area of polysaccharide characterisation and physical chemistry of food macromolecules, gels, and colloidal systems. Currently, he is working on the physical, chemical and technological properties of soluble and insoluble fibres extracted from agricultural wastes. Dr Kontogiorgos is Associate Editor of Food Hydrocolloids and Associate Editor of Food Biophysics.

Research Interests

  • Isolation and characterisation of polysaccharides
    Isolation and characterisation of polysaccharides from agricultural wastes with a view to incorporate them into foods as functional ingredients or use them as advanced biomaterials.
  • Interfacial arrangement of polysaccharides
    Arrangement of polysaccharides at the oil-water interface to create bioactive delivery systems.
  • Nutritional improvement of cereal-based foods
    Design of cereal-based foods as a vehicle for dietary fibre delivery

Qualifications

  • Postgraduate Specialisation Degree, Aristotle University of Thessaloniki
  • Doctorate of Philosophy, The University of Guelph

Publications

  • Alba, Katerina, Offiah, Vivian, Laws, Andrew P., Falade, Kolawole O. and Kontogiorgos, Vassilis (2020) Baobab polysaccharides from fruits and leaves. Food Hydrocolloids, 106 105874. doi:10.1016/j.foodhyd.2020.105874

  • Dimopoulou, Maria and Vassilis Kontogiorgos (2019) Soluble dietary fibres from sugarcane bagasse. International Journal of Food Science and Technology, 55 5: 1943-1949.doi:10.1111/ijfs.14445

  • Dimopoulou, Maria, Alba, Katerina, Campbell, Grant and Kontogiorgos, Vassilis (2019) Pectin recovery and characterization from lemon juice waste streams. Journal of the Science of Food and Agriculture, 99 14: 6191-6198. doi:10.1002/jsfa.9891

View all Publications

Publications

Book Chapter

Journal Article

Conference Publication

  • Ma, Jiaojiao, Zhang, Hao, Shi, Zhanqun, Kontogiorgos, Vasileios, Gu, Fengshou and Ball, Andrew (2018). Vibration analysis of journal bearings under water contaminated lubrication. In: ICAC 2018 - 2018 24th IEEE International Conference on Automation and Computing: Improving Productivity through Automation and Computing. 24th International Conference on Automation and Computing (ICAC), Newcastle upon Tyne, United Kingdom, (). 6-7 September 2018. doi:10.23919/IConAC.2018.8749016

  • Alba, K. and Kontogiorgos, V. (2016). Coarsening mechanisms of alkane-in-water okra pectin stabilized emulsions. In: Gums and Stabilisers for the Food Industry 18 - Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. 18th Gums and Stabilisers for the Food Industry Conference, Wrexham, Wales, United Kingdom, (110-114). 23-26 June 2015. doi:10.1039/9781782623830-00110

  • Alba, K., Kontogiorgos, V., Georgiadis, N. and Ritzoulis, C. (2014). Okra extracts as emulsifiers for acidic emulsions. In: Peter A. Williams and Glyn O. Phillips, Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids. 17th Gums and Stabilisers for the Food Industry Conference, Wrexham, Wales, United Kingdom, (238-244). 25-28 June 2013. doi:10.1039/9781782621300-00238

  • Agbenorhevi, J. K., Kontogiorgos, V. and Kasapis, S. (2012). Phase behavior of β-glucan/sodium caseinate mixtures varying in molecular weight. In: Peter A. Williams and Glynn O. Phillips, Gums and Stabilisers for the Food Industry 16. 16th Gums and Stabilisers for the Food Industry Conference, Wageningen, The Netherlands, (133-140). 28 June-1 July 2011. doi:10.1039/9781849734554-00133

  • Kontogiorgos, Vassilis and Kasapis, Stefan (2010). Numerical computation of relaxation spectra from mechanical measurements in biopolymers. In: , , (93-99). .