Overview
Background
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.
Availability
- Dr Vassilis Kontogiorgos is:
- Available for supervision
- Media expert
Fields of research
Qualifications
- Postgraduate Diploma, Aristotle University of Thessaloniki
- Doctor of Philosophy, University of Guelph
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.
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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
Works
Search Professor Vassilis Kontogiorgos’s works on UQ eSpace
2021
Book
Introduction to Food Chemistry
Kontogiorgos, Vassilis (2021). Introduction to Food Chemistry. Cham, Switzerland: Springer. doi: 10.1007/978-3-030-85642-7
2021
Journal Article
Influence of cations, pH and dispersed phases on pectin emulsification properties
Ürüncüoğlu, Şerife, Alba, Katerina, Morris, Gordon A. and Kontogiorgos, Vassilis (2021). Influence of cations, pH and dispersed phases on pectin emulsification properties. Current Research in Food Science, 4, 398-404. doi: 10.1016/j.crfs.2021.05.008
2020
Journal Article
Baobab polysaccharides from fruits and leaves
Alba, Katerina, Offiah, Vivian, Laws, Andrew P., Falade, Kolawole O. and Kontogiorgos, Vassilis (2020). Baobab polysaccharides from fruits and leaves. Food Hydrocolloids, 106 105874, 105874. doi: 10.1016/j.foodhyd.2020.105874
2020
Journal Article
Baobab polysaccharides as a novel food ingredient
Kontogiorgos, Vassilis (2020). Baobab polysaccharides as a novel food ingredient. Food Australia, 72 (3), 16-17.
2020
Journal Article
Effects of blackcurrant fibre on dough physical properties and bread quality characteristics
Alba, Katerina, Rizou, Theano, Campbell, Grant M. and Kontogiorgos, Vassilis (2020). Effects of blackcurrant fibre on dough physical properties and bread quality characteristics. Food Biophysics, 15 (3), 313-322. doi: 10.1007/s11483-020-09627-x
2020
Book Chapter
Emulsification properties of pectin
Alba, Katerina and Kontogiorgos, Vassilis (2020). Emulsification properties of pectin. Pectin: technological and physiological properties. (pp. 83-97) Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-53421-9_5
2020
Book
Pectin: Technological and Physiological Properties
Kontogiorgos, Vassilis ed. (2020). Pectin: Technological and Physiological Properties. Cham, Switzerland: Springer International. doi: 10.1007/978-3-030-53421-9
2019
Journal Article
Soluble dietary fibres from sugarcane bagasse
Dimopoulou, Maria and Kontogiorgos, Vassilis (2019). Soluble dietary fibres from sugarcane bagasse. International Journal of Food Science and Technology, 55 (5) ijfs.14445, 1943-1949. doi: 10.1111/ijfs.14445
2019
Journal Article
Pectin recovery and characterization from lemon juice waste streams
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
2019
Journal Article
Extrusion processing of raw food materials and by-products: A review
Offiah, Vivian, Kontogiorgos, Vassilis and Falade, Kolawole O. (2019). Extrusion processing of raw food materials and by-products: A review. Critical Reviews in Food Science and Nutrition, 59 (18), 2979-2998. doi: 10.1080/10408398.2018.1480007
2019
Journal Article
Emulsifying properties of Ghanaian grewia gum
Kpodo, Fidelis Mawunyo, Agbenorhevi, Jacob Kwaku, Alba, Katerina and Kontogiorgos, Vassilis (2019). Emulsifying properties of Ghanaian grewia gum. International Journal of Food Science and Technology, 55 (5) ijfs.14389, 1909-1915. doi: 10.1111/ijfs.14389
2019
Journal Article
Polysaccharides at fluid interfaces of food systems
Kontogiorgos, Vassilis (2019). Polysaccharides at fluid interfaces of food systems. Advances in Colloid and Interface Science, 270, 28-37. doi: 10.1016/j.cis.2019.05.008
2019
Journal Article
Fabrication and characterisation of metal-doped pectin films
Kalathaki, I., Alba, K., Muhamedsalih, H. and Kontogiorgos, V. (2019). Fabrication and characterisation of metal-doped pectin films. Food Hydrocolloids, 92, 259-266. doi: 10.1016/j.foodhyd.2019.01.065
2019
Journal Article
Dietary fibre from berry‐processing waste and its impact on bread structure: a review
Alba, Katerina, Campbell, Grant M. and Kontogiorgos, Vassilis (2019). Dietary fibre from berry‐processing waste and its impact on bread structure: a review. Journal of the Science of Food and Agriculture, 99 (9), 4189-4199. doi: 10.1002/jsfa.9633
2019
Journal Article
Structure and physicochemical properties of Ghanaian grewia gum
Kpodo, F. M., Agbenorhevi, J. K., Alba, K., Smith, A. M., Morris, G. A. and Kontogiorgos, V. (2019). Structure and physicochemical properties of Ghanaian grewia gum. International Journal of Biological Macromolecules, 122, 866-872. doi: 10.1016/j.ijbiomac.2018.10.220
2019
Journal Article
Rheological, tribological and sensory attributes of texture-modified foods for dysphagia patients and the elderly: a review
Munialo, Claire Darizu, Kontogiorgos, Vassilis, Euston, Stephen R. and Nyambayo, Isabella (2019). Rheological, tribological and sensory attributes of texture-modified foods for dysphagia patients and the elderly: a review. International Journal of Food Science and Technology, 55 (5) ijfs.14483, 1862-1871. doi: 10.1111/ijfs.14483
2018
Journal Article
Fractionation and characterisation of dietary fibre from blackcurrant pomace
Alba, K., MacNaughtan, W., Laws, A. P., Foster, T. J., Campbell, G. M. and Kontogiorgos, V. (2018). Fractionation and characterisation of dietary fibre from blackcurrant pomace. Food Hydrocolloids, 81, 398-408. doi: 10.1016/j.foodhyd.2018.03.023
2018
Journal Article
Pectin conformation in solution
Alba, K., Bingham, R. J., Gunning, P. A., Wilde, P. J. and Kontogiorgos, V. (2018). Pectin conformation in solution. Journal of Physical Chemistry B, 122 (29), 7286-7294. doi: 10.1021/acs.jpcb.8b04790
2018
Journal Article
Behavior of in situ cross-linked hydrogels with rapid gelation kinetics on contact with physiological fluids
Diryak, Ramadan, Kontogiorgos, Vassilis, Ghori, Muhammad U., Bills, Paul, Tawfik, Ahmed, Morris, Gordon A. and Smith, Alan M. (2018). Behavior of in situ cross-linked hydrogels with rapid gelation kinetics on contact with physiological fluids. Macromolecular Chemistry and Physics, 219 (8) 1700584, 1700584. doi: 10.1002/macp.201700584
2018
Journal Article
Structure-function relationships in pectin emulsification
Kpodo, F. M., Agbenorhevi, J. K., Alba, K., Oduro, I. N., Morris, G. A. and Kontogiorgos, V. (2018). Structure-function relationships in pectin emulsification. Food Biophysics, 13 (1), 71-79. doi: 10.1007/s11483-017-9513-4
Supervision
Availability
- Dr Vassilis Kontogiorgos is:
- Available for supervision
Before you email them, read our advice on how to contact a supervisor.
Available projects
-
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.
Supervision history
Current supervision
-
Doctor Philosophy
Foaming properties of camel milk
Associate Advisor
Other advisors: Professor Nidhi Bansal
Completed supervision
-
2024
Doctor Philosophy
Characterisation of pectin films infused with glycerol-based plant extracts
Associate Advisor
Other advisors: Dr Dara Daygon
-
2022
Doctor Philosophy
A Study of Milk Foaming: Influence of Milk Components and Improving the Foaming Properties
Associate Advisor
Other advisors: Professor Bhesh Bhandari, Professor Nidhi Bansal
Media
Enquiries
Contact Dr Vassilis Kontogiorgos directly for media enquiries about:
- additives
- food
- food chemistry
- preservation
- processing
- shelf life
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