BPI Seminar by Dr. Costas Biliaderis
November 28, 2024, 12:00 pm to 1:00 pm
Hydrocolloids as Vehicles for Delivering Functionalities in Food Products
Location: CHBE #202, 2360 East Mall Vancouver BC V6T 1Z4
Agenda
- 12:00 PM Introduction by Dr. Vassilis Kontogiorgos
- 12:05 PM Presentation by Dr. Costas Biliaderis, Emeritus Professor, Faculty of Agriculture, Aristotle University of Thessaloniki
- 12:45 PM Q&A
Abstract
Food hydrocolloids are derived from a wide range of natural raw materials, including microorganisms, various land- and sea-grown plants (e.g. seeds-grains, roots-tubers, exudates, seaweed extracts) as well as different animal products or by-products (e.g. connective tissues, milk). These water-soluble/compatible biopolymers can provide multiple functions in food and cosmetic formulations, as well as other process-related applications, e.g., texture modification (viscosity enhancement, gelation), moisture control, stability of colloidal dispersions, flavour retention and taste-masking, film forming-coating properties and encapsulation of bioactives (protection and controlled-release strategies). Lately, there is also an increasing interest in the nutritional aspects of hydrocolloids, specifically in relation to their health-promoting effects and therapeutic benefits (neutraceutical), which goes beyond the modification of rheology, sensory attributes, stability and shelf-life extension of food products. The broad diversity in the functionality of hydrocolloids is closely linked to their molecular-supramolecular structures, interactions-synergistic effects with other ingredients and the physical state of these materials in complex matrices. Ηence, characterisation of structure and properties of hydrocolloids, particularly those derived from new sources or by modifying existing ones, becomes essential for developing innovative functional products and processing approaches to satisfy ‘real-world’ needs in the food industry and handle sustainability challenges in food production. Some examples of using hydrocolloids in food systems will be discussed in this presentation from a perspective of composition/structure-related functionalities.
About the Speaker
Prof. Costas Biliaderis is an Emeritus Professor at Aristotle University, Thessaloniki, Faculty of Agriculture. He obtained his Bachelor’s degree from the College of Agriculture of Aristotle University (1975) and his M.Sc. (1978) and Ph.D. (1980) degrees from the University of Saskatchewan, Canada. Following several academic appointments in Canada, he accepted a faculty position at Aristotle University of Thessaloniki’s Food Science and Technology Dept. in 1993.
He supervised more than 45 graduate students (M.Sc, PhD theses) and 11 post-doctoral fellows, served as Associate Editor of the Journal’ Bioactive Carbohydrates and Dietary Fiber’ and as an editorial board member of four top peer-reviewed international scientific journals (Carbohydrate Polymers, Journal of Food Protection, International Journal of Food Sciences and Nutrition, Journal of Future Foods), and acted as external examiner of 23 PhD theses in different universities abroad.
Prof. Biliaderis is the author/co-author of more than 250 refereed articles and 20 book chapters in chemistry and physical chemistry of food systems, and co-edited a book entitled “Functional Food Carbohydrates”.
His research interests include the chemistry-physical chemistry of food biopolymers, thermal analysis and food rheology, processing and preservation of food products, structured delivery systems, valorisation of agricultural crop residues, recovery of plant bioactives as well as functional foods and nutraceuticals.
He has directed more than forty research projects funded by national and international institutions and food industries. He has served on several scientific committees, advisory boards of national and international organisations, and expert review panels for evaluating research proposals in various universities or institutes abroad.
For his academic, scholarly works and research achievements, Prof. Biliaderis has received awards (Univ. of Manitoba, Aristotle University, Univ. of Purdue - Whistler Center for Carbohydrate Research 2017, and the Food Hydrocolloid Trust Medal Award, 2023) and is a highly cited author (Google Scholar > 32,000 citations) with an h-index of 102.