Ioannis S. Chronakis
DTU National Food Institute
Research Group for Food Production Engineering
Building 202 Room 6250
2800 Kgs. Lyngby
Bio-macromolecules Rheology Electro-spinning Nanostructures
Main research topics: Bio-macromolecular Nanotechnology - Functional Electro-spun Nano-microstructures: Research is concentrated on their development and application in areas such as food, bio-engineering (e.g. tissue engineering). bio-pharmaceuticals, bio-sensors, filters, membranes and electronics. Molecularly Imprinted Nano-microstructures for Bio-medical and Bio-sensor Applications: With molecular imprinting we aim to introduce tailored active sites in nanostructures. Molecular imprinting is a powerful tool which generates materials that are able to selectively bind a target molecule and that can be used as recognition elements in bio-mimetics (in collaboration with Lund University). Structural- and Functional Properties of Food Bio-macromolecules: Bio-polymers (hydrocolloids) and Amphiphilics (Surfactants/Lipids/Proteins) and systems of biological significance: Rheological properties, structure-property relationships, self-assembly, phase behaviour, microstructure, physicochemical and thermodynamic properties, colloidal-level interactions, and their control. Technology of Functional Food and Bio-macromolecular Systems (Fluids, Gels, Fibers): The aim is to develop the technology required for the transformation of selected macromolecules into advanced systems in a range of food and bio-engineering applications.