Vaios Karathanos is a faculty member at Harokopeion University since 2004. He teaches undergraduate courses related to Food (Food Chemistry, Food Physical Chemistry), chapters of Physics (Thermodynamics) and postgraduate courses at other universities. He has worked for a decade (1990-2000) with the Food Industry in Greece and the USA. His current research focuses on food process design (air drying, freeze drying, flash drying, extrusion, study of sorption and diffusion processes in food), physical properties of food, encapsulation of microconstituents in biopolymers and nutritional evaluation of various fruits and starch products. He has devoted much of his research to the study of Corinthian raisins, pulses and rice, key exportable Greek products. His research was funded by national and European projects and industry. He supervised, as principal investigator, more than 30 major projects in industry and at the University with a budget of more than 8 M€. He has supervised 7 completed PhD theses at Harokopio University and contributed to the completion of 4 others.
