Luxembourg Institute of Science and Technology, Environmental Research and Innovation Department, Belvaux, Luxembourg
 | christos.soukoulis@list.lu |
Dr. Christos Soukoulis is a researcher at the Luxembourg Institute of Science and Technology (LIST), working in the field of plant sourced ingredients valorisation (with particular focus on polysaccharides and plant bioactive compounds) aiming to promote functional food innovation. He studied Chemical Engineering at the National Technical University of Athens, Greece (2004, MSc in Food Engineering) and holds a PhD in field of Food Science and Technology granted by the same institution. As a PhD candidate (2004-2009) he studied extensively the joint role of processing conditions and hydrocolloids on the colloidal, textural and organoleptic profile of frozen dairy desserts including probiotic formulations. Christos has been also employed as research fellow at the University of Nottingham, UK (2012-2013) establishing new strategies for probiotic/synbiotic food product development and as postdoctoral researcher in the field of flavour science (2009-2012, Foundation Edmund Mach, Italy) investigating the impact of genetic, structural and physicochemical properties on the in-vitro and in-vivo (retronasal) flavour release of several agri-food products (apple fruit, cheese, olive oil, ham, fermented milks) using PTR-ToF-MS.
His current research primarily aims to the development of cutting-edge strategies for the development of encapsulation/immobilising carriers via structural engineering approaches in order to deliver bespoke health benefits to human host via processed food ingestion. He has co-authored more than 45 papers in ISI peer reviewed journals and has given more than 60 presentations in international conferences.
His current research primarily aims to the development of cutting-edge strategies for the development of encapsulation/immobilising carriers via structural engineering approaches in order to deliver bespoke health benefits to human host via processed food ingestion. He has co-authored more than 45 papers in ISI peer reviewed journals and has given more than 60 presentations in international conferences.
