From Microstructures to Major Impact: Dionysios Neofytos Wins AU PhD Prize

A research journey from Athens to Aarhus

In his PhD project, Dionysios D. Neofytos investigated the fundamental mechanisms behind structure formation in foods. Originally trained as a chemist at the University of Athens, he later joined the Department of Food Science in Aarhus, where he applied a method combining microfluidics with advanced spectroscopic imaging. This approach makes it possible to visualize food components directly in their native environment.

”A food such as cheese is extraordinarily complex. The delicious cheeses we enjoy today exist because people have experimented over thousands of years, by trial and error, without knowing what was happening scientifically. Today, however, we no longer have the luxury of time. To develop novel, functional foods for the future, we need to understand in depth the mechanisms governing structure development and learn to manipulate them rationally,” Dionysios D. Neofytos explains.

Dionysios D. Neofytos defended his thesis on food structure and food physics.

Advanced imaging reveals hidden food structures

As part of his work, he developed a novel experimental setup, including 3D-printed components, which enabled him to map food processes using an FTIR microscope that would otherwise not have been applicable for this purpose.

”Spectral imaging becomes our new eyes, revealing exactly where proteins, fats, and polysaccharides are located, what their chemical fingerprints are, and how they reorganize during the formation of, for example, an emulsion or gel. This can be observed in real time without disturbing the processes, bringing food research closer to the precision design of hybrid products, where, for example, plant and dairy proteins are combined in new ways,” he says.

When microscopic details make a major difference

His research addresses a longstanding challenge in food science: understanding how microscopic interactions determine the texture and functionality of foods. By enabling direct, real-time observation of these processes, his work opens new possibilities for designing future food products with greater precision.

Today, Dionysios D. Neofytos continues this line of research as a postdoctoral researcher at Aarhus University, collaborating with Arla Innovation Centre to further develop and apply these methods in food innovation.

The Aarhus University Research Foundation PhD Prize is awarded annually to a select group of talented researchers whose PhD work demonstrates exceptional academic quality and impact.

Watch Dionysios D. Neofytos explain his science in his own words

^{FACT BOX:}
^Name^{: Dionysios D. Neofytos}
^Affiliation^{: Department of Food Science, Aarhus University}
^Award^{: Aarhus University Research Foundation PhD Prize}
^Year^{: 2026}
^For^{: Outstanding PhD research within food science, focusing on understanding and visualizing microstructures in complex food systems}
^{Research Highlights:}
^{- Development of experimental methods combining microfluidics and spectroscopic imaging}
^{- Use of FTIR microscopy to study food components in situ}
^{- New insights into structure formation in emulsions and gels}
^{Current position}^{: Postdoctoral researcher at Aarhus University, collaborating with Arla Innovation Centre}