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 Kioseoglou Vassilis, Professor
Laboratory: Food Chemistry and Technology
 
 
 
ARISTOTLE
UNIVERSITY OF THESSALONIKI
DEPARTMENT OF CHEMISTRY
54124, THESSALONIKI
PHONE:+30 2310997834
kiosse@chem.auth.gr
 
 
 
Research Areas
  • Functional properties (emulsification, foaming, gelation) of proteins and polysaccharides in food systems.
  • Evaluation of the role of biopolymers in food systems in their structure development and texture.
  • Rheological properties of food dispersions.
 
 
 Research Projects
1. PAVE 2001:Exploitation of fruit can industry by-products for the production of dry snacks
GSRT/DELKOF
24 μήνες (01.06.02 – 01.06.04)
2. HEALTHY PROFOOD 2000: Optimised processes for preparing healthy and added value food ingredients from lupin kernels, the European protein-rich grain legume
EC 5th R&TD Framework Programme, Quality of Life and Management of Living Resources,
36 μήνες (01.01.02 -30.12.05).
3. Q-SAFE FOODNET: Quality and safety of food- new technologies
Research Committee AUTH
12 μήνες (25.07.03 – 25.07.04).
 
 
 Books
1. Low-cholesterol yolk protein concentrate. In: Novel Macromolecules in Food Systems, G. Doxastakis & V. Kiosseoglou (Eds), Elsevier Science Publishers, Amsterdam, pp. 77-96.
A. Paraskevopoulou and V. Kiosseoglou, Pages:180 (2000)
2. A brief introduction to novel Food macromolecules. In: Novel Macromolecules in Food Systems, G. Doxastakis & V. Kiosseoglou (Eds), Elsevier Science Publishers, Amsterdam, pp. 1-5.
G. Doxastakis and V. Kiosseoglou, Pages:180 (2000)
 
   
  School of Chemistry
Aristotle University of Thessaloniki