Dr VASSILIOS RAIKOS

Dr VASSILIOS RAIKOS
BSc (Hons), MSc, PhD

Research Fellow

Overview
Dr VASSILIOS RAIKOS
Dr VASSILIOS RAIKOS

Contact Details

Telephone
work +44 (0)1224 438581
Email
Address
The University of Aberdeen University of Aberdeen, Rowett Institute of Nutrition & Health
Foresterhill, AB25 2ZD,
Aberdeen, Scotland

https://www.abdn.ac.uk/rowett/research/dr-vassilios-raikos-827.php

 

 

 

Biography

BSc (Hons) Human Genetics, 1998 (University of Leeds, UK)

MSc Applied Biomolecular Technology, 2001 (University of Nottingham, UK)

PhD Food Science, 2006 (Heriot-Watt University, UK)

 

Research

Research Interests

The market demand on healthy, functional foods is rapidly growing.  Food products must possess several characteristics to suit the needs of the modern society. They have to be nutritious, safe, attractive to the consumers and affordable.  The design and development of such food products requires that the areas of food processing and nutrition become closely interrelated.  My research interests focus on the identification of novel, bioactive ingredient formulations for the production of food colloids with enhanced functionality and high nutritional value.  The effect of physical parameters such as thermal processing on the food properties and characteristics has been a major part of my research. 

Current Research

My research aims to identify processes, ingredients, formulations and matrices for developing new food products with added health benefits or for reformulating existing ones to healthier versions.  The physicochemical, textural and sensory properties of the newly developed or reformulated products are determined in vitro and bioavailability of nutrients is assessed in vivo with human intervention studies.

Current research plans involve the reformulation of o/w emulsions (e.g. mayonnaise) with health-promoting ingredients and the exploitation of alternative protein sources which may be used as egg substitutes in various food applications.  Research interests within the Metabolic Health Group include experimental approaches to investigate the effect of food processing (heating, freeze-drying etc.) on protein functionality and the nutritional value of foods.  We are also currently evaluating the nutritional properties of by-products of industrial processing such as rapeseed meal, spent brewer's yeast, berry pomace and more.

 

Teaching

Teaching Responsibilities

Nutriiton and Health MSc (PU5020)
  • Understanding the relationship between food processing and nutrition
  • Food processing and Health

An Appetitte for Food and Health BSc (SX3012)

  • Delaying rancidity:A scientific look at the health effects of traditional and processed foods

 

Further Info

Editorial Responsibilities

Editor of Insights in Nutrition and Metabolism, Allied Academies, London, UK

Publications

Publications 

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