Assoc. Prof. Dr. Vassilios Raikos | Nutrition | Best Researcher Award
Assoc. Prof. Dr. Vassilios Raikos | Nutrition | Associate Professor at Hellenic Mediterranean University | Greece
Assoc. Prof. Dr Vassilios Raikos is an accomplished academic and researcher in the field of food biochemistry and physical chemistry, currently serving at the Hellenic Mediterranean University. He began his academic journey with a BSc in Human Genetics from the University of Leeds, followed by an MSc in Applied Biomolecular Technology from the University of Nottingham. He earned his Ph.D. in Food Science from Heriot-Watt University, where he developed a strong foundation in the physicochemical analysis of food systems. Over the years, Assoc. Prof. Dr Vassilios Raikos has accumulated a wealth of international academic experience, holding previous roles as a scientific associate at the Hellenic Open University, a post-doctoral researcher at the University of Patras, and a research fellow at the prestigious Rowett Institute, University of Aberdeen. His research interests lie at the intersection of food science, human nutrition, and functional food development, with particular emphasis on food reformulation strategies, plant-based alternatives, and bioactive compounds. He is recognized for his advanced research skills in proteomics, emulsion technology, nutrient profiling, and food structure-function relationships. Assoc. Prof. Dr Vassilios Raikos has made significant contributions to the scientific community, having authored over 60 peer-reviewed publications and 4 book chapters, along with editing a well-received book titled “Reformulation as a Strategy for Developing Healthier Food Products”. His published works are indexed in high-impact journals listed in Scopus, IEEE, and Web of Science, and many of them are frequently cited by peers in the academic community.
professional Profile: ORCID | Scopus
Selected Publications:
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“The Nutritional Content of Ready-to-Eat Breakfast Cereals in the Greek Market: A Cross-Sectional Analysis of Child- and Adult-Marketed Products” (2025) – 4 citations
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“A Comparison of the Nutritional Content and Price Between Dairy and Non-Dairy Milks and Cheeses in UK Supermarkets” (2024) – 12 citations
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“Nutritional Content, Phytochemical Profiling, and Physical Properties of Buckwheat (Fagopyrum esculentum) Seeds for Promotion of Dietary and Food Ingredient Biodiversity” (2022) – 18 citations
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“Encapsulation of Vitamin E in Yogurt-Based Beverage Emulsions: Influence of Bulk Pasteurization and Chilled Storage on Physicochemical Stability and Starter Culture Viability” (2021) – 22 citations