The Oils & Interfaces Engineering Group performs research in the Department of Food Science and Technology in the International Hellenic University (IHU). It has an experience of more than 15 years in oil and fats quality and engineering and interfaces engineering and physical chemistry.

More specifically, oils and fats technology, analysis and health-related effects is one of the two pillars of the current activities including the technology, processing of dietary oils, fats and related systems, the composition and chemical changes in dietary oils and fats, the frying process, the oils and bioactive compounds extraction and separation and emulsion engineering.

Interfaces engineering and physical chemistry is the other pillar of the group’s activities with expertise in the dynamic interfacial tension and interfacial rheology (dilatational and shear) and the effect of interfacial phenomena in colloidal food systems, foams and emulsions, lipid crystallization, oil and water diffusion in one-phase and multi-phase systems, capillary penetration and transfer phenomena in complex food systems

The mission of the Oils & Interfaces Engineering Group is to promote research in food science, food processing and technologies and industrial applications.