Vassilios Raikos is a Greek scholar in food science and nutrition, recognized for his interdisciplinary contributions to functional foods, nutritional biochemistry, and food technology. His career spans teaching, research, and administrative roles across prestigious institutions in Greece and the United Kingdom. He is particularly interested in exploring bioactive compounds, sustainable food formulations, and the nutritional evaluation of emerging plant-based foods. As an Associate Professor at the Hellenic Mediterranean University, he combines academic teaching with applied research that addresses public health and industry needs. His work continues to shape innovations in nutrition, food systems, and dietary sustainability.
Orcid
Education
Vassilios Raikos began his academic journey with a BSc in Human Genetics from the University of Leeds, where he built a foundation in molecular and biological sciences. He advanced his expertise with an MSc in Applied Biomolecular Technology at the University of Nottingham, gaining exposure to biotechnology applications in food and health. His doctoral studies in Food Science at Heriot-Watt University deepened his focus on nutrition and functional foods, equipping him with advanced laboratory and research skills. This strong educational background underpins his expertise in food innovation, nutritional evaluation, and evidence-based dietary interventions that link science with human health.
Professional Experience
Vassilios Raikos has cultivated extensive professional experience through roles in both Greece and the United Kingdom. He currently serves as Associate Professor at the Hellenic Mediterranean University, where he leads research, teaching, and administrative initiatives. Previously, he was a Research Fellow at the University of Aberdeen, contributing significantly to food science and nutrition research. He also held teaching positions at the University of Peloponnese and the Hellenic Open University, engaging students in applied food science and biotechnology. His career reflects a balance of academic leadership, research productivity, and mentorship, with a consistent focus on advancing education and scientific discovery.
Awards and Recognition
Vassilios Raikos has earned recognition for his contributions to food science, nutrition, and applied research. His publications in high-impact journals have attracted international attention, contributing to the growing field of functional foods and sustainable diets. He has been invited to contribute to research collaborations across Europe, reflecting his standing as a respected scholar in the academic community. Recognition also comes through peer-reviewed editorial contributions and conference presentations, where his work on plant-based foods, nutritional biochemistry, and bioactive compounds has been highlighted. His dedication to bridging scientific research with practical applications continues to position him as a leader in his field.
Research Skills
Vassilios Raikos possesses advanced research skills spanning food science, nutrition, and biotechnology. He specializes in the analysis of nutritional content, phytochemicals, and bioactive compounds in both traditional and novel foods. His expertise includes designing and conducting clinical and in vitro studies, developing functional food formulations, and applying cutting-edge analytical techniques for nutrient profiling. He has worked extensively on plant-based and dairy alternatives, fortified foods, and innovative food processing methods. His research integrates biochemical analysis with public health perspectives, ensuring that outcomes are relevant to both academia and industry. His skills highlight versatility and commitment to sustainable nutrition.
Publications
Glover, A., Hayes, H.E., Ni, H., & Raikos, V. (2024). “A comparison of the nutritional content and price between dairy and non-dairy milks and cheeses in UK supermarkets.” Nutrition and Health.
Neacsu, M., Sampaio, S.D.L., Hayes, H.E., Duncan, G.J., Vaughan, N.J., Russell, W.R., & Raikos, V. (2022). “Nutritional Content, Phytochemical Profiling, and Physical Properties of Buckwheat (Fagopyrum esculentum) Seeds for Promotion of Dietary and Food Ingredient Biodiversity.” Crops.
Raikos, V., Pirie, L.P., Gürel, S., & Hayes, H.E. (2021). “Encapsulation of Vitamin E in Yogurt-Based Beverage Emulsions: Influence of Bulk Pasteurization and Chilled Storage on Physicochemical Stability and Starter Culture Viability.” Molecules.
Raikos, V., Juskaite, L.L., Vas, F., & Hayes, H.E. (2020). “Physicochemical properties, texture, and probiotic survivability of oat‐based yogurt using aquafaba as a gelling agent.” Food Science and Nutrition.
Raikos, V., Hayes, H.E., Agriopoulou, S., & Varzakas, T. (2020). “Proteomic dataset of aquafaba from canned chickpea (Cicer arietinum L.) broth.” Current Topics in Peptide & Protein Research. (EID: 2-s2.0-85102840912).
Ni, Q., Ranawana, V., Hayes, H.E., Hayward, N.J., Stead, D., & Raikos, V. (2020). “Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties.
Conclusion
Vassilios Raikos is a dedicated academic whose career reflects a strong commitment to advancing food science, nutrition, and education. Through his teaching, he has mentored future scientists, while his research continues to deliver evidence-based insights into sustainable and health-promoting food systems. His work bridges fundamental research with applied innovation, particularly in the areas of plant-based nutrition and bioactive food compounds. With an international academic background and professional experience, he contributes meaningfully to both scientific communities and public health discussions. His contributions will continue to shape the future of functional foods, dietary sustainability, and nutrition education globally.