Konstantinos Korompokis

Konstantinos Korompokis holds a Bachelor’s degree in Nutrition and Dietetics from Harokopio University of Athens, Greece (2014) and a Master’s degree in Food Technology and Nutrition from Lund University, Sweden (2016). For his master thesis, he worked at the Food Colloids Group to study the structure and conformation of oat β-glucan under in vitro simulated gastrointestinal conditions and he was awarded the annual scholarship LTH Jubilieumsstipendium for the best master thesis at the Faculty of Engineering (LTH) of Lund University. In 2017, he stared his PhD at the Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium under the supervision of Prof. Jan Delcour and obtained a PhD fellowship from the Research Foundation - Flanders (FWO). His research focuses on novel strategies to modulate in vitro starch digestibility and in vivo glycemic responses to cereal-based foods. Konstantinos conducts research at the interface of food science and nutrition with the goal to make healthy food accessible to everybody.

About his talk: “Enzymatic approach to altering starch functionality”

This presentation will give an overview about the impact of the enzymatic modification by amylomaltase on the rheological properties, retrogradation and digestibility of starch. The structure-function-digestibility relationship will be discussed.