Aris is a Research Fellow in the School of Chemical Engineering and part of the Microstructure Engineering Group. He joined the Centre of Innovative Manufacturing (CIM) of Foods in 2015 and he is carrying out research in the area of food foams and emulsions.
QUALIFICATIONS
EngD in Formulation Engineering, University of Birmingham (UK) 2016
MSC in Food Technology, Wageningen University (The Netherlands) 2010
BSc in Food Technology, Technological Institute of Thessaloniki (Greece) 2007
BIOGRAPHY
Aris is a research fellow at the University of Birmingham. He holds an Engineering Doctorate from the same department, an MSc in Food Technology from Wageningen University (The Netherlands) and a BSc in Food Technology from the Technological Institute of Thessaloniki (Greece). During his career, he has worked on research projects closely with several food companies including Kerry, Cargill and Nestlé.
TEACHING
Aris is delivering lectures as part of the Colloids and Rheologyand Food Structure for Performanceundergraduate modules.
POSTGRADUATE SUPERVISION
Aris is involved in supervising final year and MSc students in their Research Projects. He is also supervising PhD students within the group in the areas of low energy emulsification and foam microstructure.
RESEARCH
Aris has a number of research interests including:
Designing interfaces (emulsions and foams) using surface actives materials (proteins and surfactants) and/or particulate structures (solid particles, microgels and crystals).
Utilising hydrocolloids, fats and waxes in creating microstructures as structural elements of food with healthier nutritional profile compared to conventional ones.
Developing low energy methods to create emulsions.
Investigating the properties of new structures created in respect to the way they are processed in the mouth and to compare them with well-established foods for indulgence.
Examine the effect of air bubbles on the sensorial properties of simple water and oil continuous food matrixes both in vitro and in vivo.
PUBLICATIONS
Working Papers and Books
Food Structure Development (Book)
Editors: F. Spyropoulos, A. Lazidis and I.T. Norton, Royal Society of Chemistry, 2019
Foams for Food applications (Book Chapter - submitted)
Ellis L. A. and Lazidis A. In Polymers for Food Applications, Editors: Gutiérrez T., Springer Publishing, 2018
Neuronal encoding of fat using the coefficient of sliding friction. (Original Research Paper – Under review)
Rolls, E.T., Mills, T.B., Norton, A.B., Lazidis A. and Norton I.T.
Aqueous foams stabilised by wax microparticles. (Original Research Paper)
Lazidis, A., L., Spyropoulos, F., Norton, I.T. 2018
Stabilisation of oleofoams by wax crystals. (Original Research Paper)
Lazidis, A., L., Spyropoulos, F., Norton, I.T. 2018
Measurement of Surface Mobility in an Ideal Plateau Border and Node System. (Original Research Paper)
Clarke, C., Lazidis, A., L., Spyropoulos, F., Norton, I.T., 2018
Surfactant Mobility Response in an Ideal Plateau Border and Node System. (Original Research Paper)
Clarke, C., Lazidis, A., L., Spyropoulos, F., Norton, I.T., 2018
Low energy emulsification using confined impinging jets. (Original Research Paper)
Tripodi, E., Lazidis, A., Norton, I.T., Spyropoulos, F., 2018
Published Papers & Book Chapters
Stabilisation of foams by whey protein gel particles.
Lazidis, A., Hancocks, R.D., Spyropoulos, F., Kreuß, M., Berrocal, R., Norton, I.T. (2014) Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids, pp. 252-262.
Whey protein fluid gels for the stabilisation of foams.
Lazidis, A., Hancocks, R.D., Spyropoulos, F., Kreuß, M., Berrocal, R., Norton, I.T. (2016). Food Hydrocolloids, 53, 209-217
Microstructural design of aerated food systems by soft-solid materials.
Lazidis, A., de Almeida Parisotto, L., Spyropoulos, F., Norton, I.T. (2017) Food Hydrocolloids, 73, 110-119
Patent
Whey Protein Aggregates and Their Use Thereof.
Markus Kreuss and Aristodimos Lazidis. Nestec SA, assignee. Patent application WO/2014/207062. 31 Dec. 2014.