Food Structure and Functionality

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

1. Structure and functionality of Interfacial layers in food emulsions 2. Rheology, structure and sensory perception of hydrocolloids 3. Designing Food Structure Using Microfluidics 4. Tailoring structure of foods using high hydrostatic pressure 5. Effects of electric fields and electromagnetic wave on food structure and functionality 6. Microscopy and spectroscopy techniques applied to analyze the microstructure of food powders 7. Formulation of lipid nano-carriers for the food bioactive ingredients 8. Starch modification by novel technologies and their functionality 9. Nanostructured proteins 10. Interactions, structures and functional properties of plant protein-polymer complexes 11. Prospects of food-derived a-glucosidase inhibitors in the management of diabetes 12. Structure-activity relationship between food components and metabolic syndrome