معرفی
Dr. Georgios Samaras is a Researcher at the Institute for Biomechanics, ETH Zürich. His work focuses on biomechanical systems, food science, and material characterization, with expertise in computational mechanics and rheology. He leads experimental and numerical studies on oral processing mechanics, aeration effects on food materials, and tribological interactions in biological systems.
Research interests include fracture mechanics of aerated emulsions, thermal property modeling of micro-aerated materials, and simulation of oral breakdown processes. His work bridges mechanical engineering with food science, addressing material behavior under mechanical and thermal loads.
Key contributions involve developing finite element models for predicting fragmentation during mastication and analyzing time-dependent mechanical properties of emulsions. His studies also extend to cardiovascular biomechanics, including aneurysm initiation in animal models.
Labs/Teams: Core member of the Biomechanics Group at ETH Zürich's Institute for Biomechanics. Collaborates with food engineering and material science teams on interdisciplinary projects.
