首页 内部办公网 中文版 ENGLISH
当前位置:首页 > 师资力量 > 外籍教师
Christos Ritzoulis
( 发布日期:2016/5/25 阅读:次)

DSCN3105.JPG 

【中文简介】

Christos Ritzoulis,食品化学专业副教授,现任职于希腊亚里士多德大学食品学院食品科技系。2001年获得英国利兹大学食品科学博士学位。主要研究方向为:食品胶体,隔离/天然亲水胶体特性,乳液,液变学/食品的质构,胶体食品的咀嚼和消化,热力学胶体,油-水界面。 2015年签约我校“千人计划”,聘期至2020年12月31日。

 

Curriculum Vitae

Professional experience:

2013 – Today Associate Professor of Food Chemistry, Department of Food Technology, ATEI of Thessaloniki, Thessaloniki, Greece. Teaching modules on Food Chemistry, Physical Chemistry of Foods, & Good Laboratory Practice (postgraduate module). Research

on the physical chemistry of foods with a focus on foo d colloids.

2008 – 2013 Senior Lecturer in Food Chemistry, Department of Food Technology, ATEI of Thessaloniki, Thessaloniki, Greece. Taught modules on Food Chemistry, Physical Chemistry of Foods, Food Analysis, & Good Laboratory Practice (postgraduate module). Discipline Head in Applied Food Technology Modules. Research on the physical chemistry of foods with a focus on food colloids.

2004 – 2008 Chemist/Analyst, General State Chemical Laboratories, Greece. Duties included the analysis of food, water, drugs/narcotics, fertilizers, and a wide range of commodity materials, in environments accredited under ISO 17025:2005.

2004 – 2008 Scientific Collaborator, Department of Food Technology, ATEI of Thessaloniki. Teaching the modules “Food Chemistry”, “Food Analysis I”, “Food Analysis II (Instrumental Analysis)”.

2003-2004 Post-Doctoral Researcher, Department of Chemical Engineering, on the utilization of milk proteins as starting materials for the preparation of microporous bone substitutes.

2001–2003 Sergeant/Chemist, Hellenic Air Force, assigned in a number of Air Force chemica laboratories.

Education:

2001 PhD in Food Science, ''Stability and rheology of emulsions containing caseinate and surfactants'', under Prof. E. Dickinson, Procter Department of Food Science, University of Leeds, Leeds, United Kingdom. Mar ie Curie Research Grant Holder (FAIR-CT98-5013).

1997 MSc in Food Science, Procter Department of Food Science, University of Leeds, Leeds, United Kingdom.

1996 Degree in Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece.

Other information/titles:

Certified Instructor for the staff of Food Industries (Greek Food Control Council, EFET).

Certified Instructor for the staff of Food Control Authorities and for the Food Safety Trainers (Greek Food Control Council, EFET).

Completed training on the inspection of analytical laboratories under ISO 17025 :2005.

Fluent in Greek, English, and French.

Marie Curie Fellow, member of the MCFA

Member of the General Assembly of the Greek Chemists Association.

Evaluator of Research Proposals:

Evaluator for FP7-SME-2013 proposals (Agro/Food/Fisheries Panel).

"New Products and Services" action under "Research for Business" Programme", (applied research

proposals) Research Promotion Foundation (IPE), Cyprus (2009).

"Iraklitos II" (proposals for PhD funding), Greek Ministry for Education (YPEPTH), Greece (2010).

“Food Science and Biotechnology" action under "Health and Biological Sciences" Programme",

(applied research proposals) Research Promotion Foundation (IPE), Cyprus (2011).

Research Proposal Evaluator for the Research Commitee, ATEI Thessaloniki (2011).

Member of Journals Editorial Board:

American Journal of Food Science and Nutrition Studies

Reviewer for scientific Journals:

Food Hydrocolloids

Journal of Biomedical Materia ls Research Part B: Applied Biomaterials

Journal of Texture Studies

Current Nutrition and Food Science

African Journal of Food Science

Materials Chemistry and Physics

Journal of Food Processing and Technology

Desalination and Water Treatment

Progress in Colloid and Polymer Science

African Journal of Biotechnology

Carbohydrate Polymers

Journal of Chemical Technology and Biotechnology

American Journal of Chemistry and Materials Science

Journal of Zhejiang University -Science A

Polymer Bulletin

Member of Conference Scientific Committees:

- iCBEB 2013 (International Conference on Biochemical Engineering and Biotechnology) , Wuhan, China.

- iCBEB 2014 (International Conference on Biochemical Engineering and Biotechnology) , Beijing, China.

- 2nd FABE Conference, 28–31 May 2015, Mykonos, Greece.

- 5th Symposium of the Hellenic Lipids Forum, 11 –15 June 2015, Athens, Greece.

External examiner for international PhD Theses:

Massey University, PhD Thesis (Food Technology) of May Wee Sui Mei “Chemical Characterization and Functionality of the Polysaccharide Extracted from the New Zealand Black Tree Fern, Cyathea medullaris (Mamaku)”.

Member of PhD Committees, Greece:

Maria Dimopoulou, PhD Thesis with provisional title: “Isolation and physico -chemical characterization of hydrocolloids from okra (Abelmoschus esculentus)” Department of Chemical Engineering, Aristotle University of Thessaloniki.

Alexandros Pavlou, PhD Thesis with provisional title “Isolation and Characterization of biopolymers from natural matrices”. Department of Chemical Engineering, Aristotle University of Thessaloniki.

Administrative duties:

Discipline Head in Applied Food Technology Modules, Department of Food Technology, ATEI of Thessaloniki (2009–2010; 2011–2012).

Member of the MSc Steering Commit tee, Department of Food Technology, ATEI Thessaloniki (2009–today).

Consolidated/streamlined the undergraduate syllabus regarding the Modules of General Chemistry, Physical Chemistry, Food Chemistry, Biochemistry, Food Analysis, Instrumental Food Analysis and the relevant laboratory exercises at the Department of Food Technology, ATEI Thessaloniki (2009 – 2010).

Actively involved in setting up the MSc Course in Quality Assurance and Process Optimization in the Food Industry, Department of Food Technology, ATEI Thessaloniki (2009).

Formal departmental liaison with the food industry - Supervisor of the students’ industrial placements.

Research Programmes/Projects:

2013 – 2015 Project Leader, “Recovery, Characterization and Practical Applications of Food - Grade Hydrocolloids from Olive and Grape by -Products“, (Co-Operation Action, GSRT, Greece). Project involves two Universities and two Food Companies, budget

500,000 euros.

2014 Project Leader, “Isolation and characterization of polysaccharides and oligosaccharides from okra (Abelmoschus esculentus)” , (Archimedes III Action, GSRT, Greece), budget 100,000 euros.

2010-2011 Project leader, “Influence of additives and other ingredients in the physico - chemical and sensory properties of sausages”, funded by Sivvas S.A. (Developed low fat sausages based on novel emulsion technologies for Sivvas S.A.)

2010 Project leader of Innovation Coupon programme “Development of a process for the distillation of oregano and other Greek herbs for the optimization of their antiseptic properties” (microencapsulation of essences in emulsions), (General Secretariat for Research and Technology, Greece, project ID 78583425 -02- 000065). (Deployed novel series of antiseptic creams based on oregano essential

oils for Panaroma S.A.)

Books

1. Ritzoulis C. : Introduction to the Physical Chemistry of Foods (due in April 2013) CRC Press, Boca Raton, Florida (ISBN 9781466511750)

1. Ritzoulis C. : Physical Chemistry of Foods (in Greek) (2011) Tziolas Publishers, Thessaloniki ( ISBN 9789604183128)

Book Chapters

1. Alba K., Kontogiorgos V., Georgiadis N., Ritzoulis C. Okra extracts as emulsifier s for acidic emulsions, in Gums and Stabilisers for the Food Industry 17. The Changing Face of Food Manufacture: The Role of Hydrocolloids Edited by peter Williams & Glyn Philips (2014) 238–244 The Royal Society of Chemistry, Cambridge

2. Ritzoulis C. : Moussaka as an Introduction to Food Chemistry, C. Ritzoulis (Chapter7) in The Kitchen as Laboratory: Reflections on the Science of Food and Cooking, Edited by Cesar Vega Morales, Job Ubbink, and Erik van der Linden (2011) Columbia University Press, ISBN: 978-0-231- 15344-7.

3. Gohtani S., Ritzoulis C., and Dickinson E. : Effect of Surfactants on Rheological Properties of Acid - Induced Sodium Caseinate Emulsion Gels; Food Colloids, Biopolymers and Materials (Dickinson E. and van Vliet T., ed.) (2003) Royal Society of Chemistry, Cambridge

Scientific Publications (over 350 citations):

1. Dickinson E, Ritzoulis C., Yamamoto Y., and Logan H. : Ostwald ripening of protein -stabilized emulsions: effect of transglutaminase crosslinking. Colloids and Surfaces B: Biointefaces 12, 139–146 (1999)

2. Dickinson E., Ritzoulis C., and Povey M.J.W. : Stability of Emulsions Containing Both Sodium Caseinate and Tween 20. Journal of Colloid and Interface Science 212, 466–473 (1999)

3. Moumouzias G., Ritzoulis C., and Ritzoulis G. : A Study in M ixtures of γ-Butyrolactone with o- Xylene and m-Xylene: Densities and Viscosities. Journal of Chemical and Engineering Data 44, 1187–1191 (1999)

4. Dickinson E., and Ritzoulis C. : Creaming and Rheology of oil -in-Water Emulsions Containing Sodium Dodecyl Sulfate and Sodium Caseinate. Journal of Colloid and Interface Science 224, 48–154 (2000)

5. Dickinson E., Semenova M.G., Belyakova L.E., Antipova A.S., Il’in M.M., Tsapkina E., and Ritzoulis C. : Analysis of Light Scattering Data on the Calcium Ion Sensitivity of Caseina te Solution Thermodynamics: Relationship to Emulsion Flocculation. Journal of Colloid and Interface Science 239, 87–97 (2001)

6. Ritzoulis C., Dickinson E., Povey M.J.W., and Wang Y. : Ultrasonic studies of the development of flocculation in mixed sodium cas einate and Tween 20 emulsions. Progress in Colloid and Polymer Science 118, 132–135 (2001)

Conferences and Workshops:

Participated in a number of conference and workshops, including:

 Food Emulsions and Foams. Interfaces, interactions and Stability -European Conference on Food Colloids, 1618 March 1998, Seville, Spain. Poster Presentation: Ostwald ripening in Protein- Stabilised Emulsions Containing Ethanol.

 Post-Graduate Symposium, The Royal Society of Chemistry, Food Chemistry Group , 89 July 1998, Nottingham, United Kingdom. Poster Presentation: Creaming and Rheology of Emulsions Containing Proteins and non-Ionic Emulsifiers. First Prize for Best Poster won.

 Scattering Techniques, Society of Chemical Industry , 910 March 1999, London, United Kingdom.  Malvern Instruments Workshop in Light Scattering, 21 June 1999, Malvern, Worcesterschire, United Kingdom.

 Leeds University Laser Radiation Safety Course , 29 June 1999, Leeds, United Kingdom.

 13th Conference of the European Colloid and Interface Society (ECIS) , 1217 September 2000,Dublin, Republic of Ireland. Poster Presentation: Emulsions Containing Proteins and Ionic

Surfactants: Creaming and Rheology.

 Innovation in the Biosciences -MCFA Conference, 2122 February 2000, Unilever (Colworth House), Bedford, United Kingdom. Oral Presentation: Rheology and Stability of Emulsions Containing Proteins and Surfactants.

 Food Colloids 2000. Fundamentals of Formulation -European Conference of Food Colloids . 2—5April 2000, Potsdam, Germany. Poster Presentation: Monitoring Calcium-induced Flocculation in Caseinate-Based Emulsions: An Ultrasound Spectroscopy Approach.

 14th Conference of the European Colloid and Interface Society (ECIS) , 1722 September 2000,Patras, Greece. Oral Presentation: Ultrasound Monitoring of Flocculation and Creaming in Caseinate-based Emulsions.

 Food Modelling Workshop , 414 December 2000, Nantes, France. Funded through the Socrates Programme).

 Colloid Science and Functionality Workshop , 21 February 2001, Unilever (Colworth House),Bedford, United Kingdom.

 Food Colloids 2004: Intera ctions, Microstructure and Processing , 1821 April 2004, Harrogate,United Kingdom. Poster Presentations: (i) Milk Protein-Based Emulsions for Bone Tissue Engineering; (ii) Rheological Behaviour of Mixed Sodium Caseinate Barley β-Glucan Gels.

 6th Panhellenic Chemical Engineering Conference 31/5–2/6 2007, Athens. Poster presentation:Chitin porous hydrogels: A novel preparation method.

 15th Conference of the Hellenic Pest Control Association 11–12 December 2008, Competitiveness and allelopathetic potential of seven annual aromatic plants versus spring weeds.

 13th Food Colloids 20 11: On the Road From Interfaces to Consumers , 22–24 March 2010, Granada, Spain. Poster Presentations: (i) Effect of dispersed phase volume fraction and droplet size distribution in the lubricated squeeze flow of high internal phase ratio emulsions (HIPRES) (ii) Rheological an creaming studies of oil -in-water emulsions containing kefiran, andexopolysaccharide from kefir.

 

 

 

 

 

分享到:0
上一条: Ye Aiqian 2016/5/25
下一条: 没有了
Copyright©2014 浙江工商大学食品与生物工程学院 版权所有 技术支持:名冠电商
浙江省杭州市下沙高教园区学正街18号 联系电话:(86)571-28008900
E-mail:spxy@zjsu.edu.cn 浙ICP备05073962号 浙公网安备33011802000512号 网站管理
 
友情链接