During his PhD studies, Dionysios D. Neofytos applied cutting-edge microfluidics and spectroscopic imaging techniques to unravel the processes that govern structure formation in complex food (soft matter) systems. Recognizing that food is one of the most compositionally and structurally diverse materials we encounter, he adopted a model-based approach to explore how ingredients and processing conditions influence key structural features across multiple length scales. His research focused on understanding protein assembly at oil–water interfaces, the crystallization of emulsified fats, and the development of protein networks in multiprotein systems. By combining in situ techniques with a multiscale analytical framework, Dionysios D. Neofytos provided new fundamental insights into how matrix composition and processing affect the structure–function relationship in foods. This work sheds light on intricate mesoscale phenomena and contributes to the scientific foundation needed to design the next generation of more stable, sustainable, and functional food products.

The PhD study was completed at the Department of Food Science, Faculty of Technical Sciences, Aarhus University.

This summary was prepared by the PhD student.

Time: Monday, 22 September 2025 at 9:00
Place: Agro Food Park 48, room 5910-214, Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus
Title of PhD thesis: In situ characterization of emulsions and gels: Multiscale insights into protein interfacial dynamics and gelation mechanisms.
Contact information: Dionysios D. Neofytos, e-mail: dneofytos@food.au.dk, tel.: +45 61547112
Members of the assessment committee:

• Associate Professor Elke Scholten, Group of Physics and Physical Chemistry of Foods, Wageningen University, Netherlands
• Senior Researcher, Flemming Møller, International N&H ApS (an IFF subsidiary), Aarhus, Denmark
• Professor Lotte B. Larsen (chair), Department of Food Science, Aarhus University, Denmark, Aarhus University, Denmark

Main supervisor:
Professor Milena Corredig, Department of Food Science, Aarhus University, Denmark
Language: The PhD dissertation will be defended in English

The defense is public.

The PhD thesis is available for reading at the Graduate School of Technical Sciences/GSTS, Ny Munkegade 120, building 1521, 8000 Aarhus C.