Scanning Probe Microscopy in Food Science: a review

Title : Scanning Probe Microscopy in Food Science: a review

Abstract:

Scanning Probe Microscopy is a nanotechnology tool that allows imaging at the nanoscale. In food chemistry, molecules such as gelatin, casein, proteins as well as larger structures like polysaccharide gels, and starch are of paramount importance. In this talk a short review of the experimental techniques will be given followed by applications in science and propose some future research.

Audience take-away:

• Keep up to date information on applications of Scanning Probe Microscopy in Food chemistry
• Suggests new paths for research.
• Allows better understanding on processes related to food science at their natural environment.

Biography:

Dr. Rigopoulos studied Physics at the University of Patras, Greece and graduated 1995. Then he joined the research group of Prof. Bruce Hamilton at the Department of Pure and Applied Physics, of University of Manchester Institute of Science and Technology, from which he was awarded a PhD degree in 2001. After a three year postdoctoral fellowship supervised by Prof Bruce Hamilton, he obtained a lecturer on contract position at the Department of Food Science and Nutrition, University of the Aegean, Greece (2014 – 2021), followed by a three year postdoctoral fellowship supervised by Dr Ioannou at the same institute.