Mr. Vaios Karathanos graduated from the School of Chemical Engineering of the National Technical University of Athens (1984). Received his M.Sc. (1988) and Ph.D. (1990) from the Department of Food Science, Rutgers University of New Jersey, USA. Dr. Karathanos worked for 10 years in the food industry and for about 21 years in research institutes and universities in the USA, Germany and Greece. Since 2004 he has been working as a Professor of Physical Chemistry and Food Engineering at the Department of Dietetics and Nutrition Science of Harokopio University. He has been the scientific director of various research projects, both in academia and in the food industry. His research main focus includes mass transfer in food systems, physical properties of food, food processing by extrusion, dehydration of air by food and freeze-drying, encapsulation of bioactive compounds and nutritional evaluation of certain fruits and foods based on flour. He has supervised 6 completed doctoral dissertations at Harokopio, participated in the supervision of 4 other dissertations, while now he supervises 5 doctoral dissertations. He has 110 reputable research papers in international journals, 2 patents, co-organized 4 international scientific conferences, co-authored 4 books / practical conferences, participated in 96 international conferences, 17 chapters in collective volumes, while his research counts more than 5.000 citations.
Member of the Scientific Committee since 14/12/2020