معرفی
Professor Vaios Karathanos is a faculty member at Harokopio University since 2004, specializing in Physical Chemistry and Food Engineering. He teaches courses in Food Chemistry, Food Physical Chemistry, and Thermodynamics, while also contributing to postgraduate programs at other institutions. His research focuses on food process design (e.g., air drying, freeze drying), physical properties of foods, encapsulation techniques, and nutritional evaluation of fruits and starch products. Notably, he has extensively studied Greek export products like Corinthian raisins and legumes. Prior to academia, he worked in the Food Industry in Greece and the USA from 1990 to 2000.
Education: He earned a Diploma in Engineering from the National Technical University of Athens (1984), followed by an M.Sc. and Ph.D. in Food Science from Rutgers University (1988-1990). His research has been funded by national/EU grants and industry, overseeing over 30 projects with an 8 M€ budget. He has supervised 7 completed PhD theses and contributed to 4 others.
Research highlights include green extraction methods, rheological modeling of food pastes, and the health impacts of functional foods. His work spans food technology, nutritional science, and sustainable agriculture, with a strong emphasis on applying scientific insights to improve food quality and human health.
