معرفی
Karathanos Vaios is a Professor of Physical Chemistry and Food Engineering at Harokopio University, Department of Dietetics-Nutrition Science. His research focuses on food physical chemistry, drying processes, and functional food development.
- Education:
- Diploma in Engineering, School of Chemical Engineering, National Technical University of Athens (1984)
- MSc in Food Science, Rutgers University (1988)
- PhD in Food Science, Rutgers University (1988)
His work spans food engineering, antioxidant activity, and postprandial metabolic responses, with recent emphasis on Corinthian currants, 3D food printing, and starch-protein interactions. Publications address environmental impacts of food processing, gut microbiome modulation, and computational modeling of drying processes.
Recent studies analyze phenolic compounds in currants, legume flour enrichment in bakery products, and CFD algorithms for drying technologies. His research integrates food chemistry with health outcomes and agricultural sustainability.
Contact: Laboratory of Food Chemistry, Biochemistry and Physical Chemistry, Harokopio University, 70 El. Venizelou Str., Athens, Greece. Email: vkarath@hua.gr. Office Tel.: 210-9549224, -306.
