Costas Biliaderis is an Emeritus Professor at Aristotle University, Thessaloniki, Greece, Faculty of Agriculture. He obtained his Bachelor’s degree from the College of Agriculture of Aristotle University (1975), and his M.Sc. (1978) and Ph.D. (1980) degrees from University of Saskatchewan, Canada. Following several appointments as a research associate with the National Research Council of Canada (1980-81), as project chemist (1984-85) at General Foods, Inc., faculty member with the University of Manitoba, Canada (tenured Associate Professor, 1985-1993), he returned to his alma mater in 1993, accepting a faculty position in the Food Science and Technology Department, where he also served as department chairman for several years. He has been a visiting scientist at Osaka National Research Institute (1998) and a visiting Professor with the Cyprus University of Technology (2010). He also acted as Adjunct Professor with the University of Guelph, Canada (1985-87), Univ. of Manitoba (1993-95), as invited Professor at the Mediterranean Agronomic Institute of Chania - CIHEAM (Chania, Crete, Greece, 1994-2023), Harokopio University of Athens (2007-15), Jinan University (Guangzhou, China, 2019) and University of Valladolid, Spain (2017-2022), giving lectures in the graduate programs of these institutions, as well as acted as external examiner of 22 Ph.D. theses in universities abroad.
Professor Biliaderis is the author and co-author of more than 240 refereed articles and 20 book chapters with a focus on food hydrocolloids, specifically on structure-function relationships of polysaccharides in model systems or food products. He has also co-edited a book entitled “Functional Food Carbohydrates” (CRC Press, 2007). He supervised more than 45 graduate theses (M.Sc, Ph.D.) and served as Associate Editor of the Journal ‘Bioactive Carbohydrates and Dietary Fiber’ or as member of the editorial board of four other scientific journals (Carbohydrate Polymers, Journal of Food Protection, International Journal of Food Sciences and Nutrition, Journal of Future Foods). His research interests include the chemistry-physical chemistry of food carbohydrates, thermal analysis and food rheology, processing and storage effects on texture and stability of food products and their constituents, structured delivery systems as well as functional foods and nutraceuticals. He served as member in several scientific committees and advisory boards of national and international organizations, in expert review panels for evaluation of research proposals and selection or promotion of faculty members and researchers in various universities or research institutes in Greece and abroad. For his academic, scholarly works and research achievements, Professor Biliaderis has received awards from Universities (Univ. of Manitoba, Aristotle University, Univ. of Purdue) and appears as highly cited author (> 16000 citations, h-index 75; Web of Knowledge).