YOUNG SCIENTIST'S AWARD
FOR OUTSTANDING RESEARCH
IN RHEOLOGY AND TEXTURE

PURPOSE: To recognize scientists who have completed their academic studies within the past five (5) years and have demonstrated outstanding ability in research in the area of rheology and texture as related to cereal-based products.

SPONSOR: Rheology Division of AACC International.

AWARD: An engraved plaque and a $500 honorarium. Awardees are encouraged to attend the AACC International annual meeting in the present or the following year to accept the award. The Division will attempt to assist the awardee with travel expenses (if necessary) to attend the meeting, but cannot guarantee that funds will be available.

2009 Rheology Division Young Scientist Award Recipient:

Athina Lazaridou holds a bachelor’s degree in food science from Aristotle University, Greece. She also received her M.S. and Ph.D. degrees from the same university. After serving as a post-doctoral fellow at the University of Manitoba, Department of Food Science from 2003 to 2005 and as a research associate with the Food Science and Technology Department of Aristotle University (2005–2009), she has been recently appointed as a lecturer in food physical chemistry in the Food Science and Technology Department. Her research interests include the chemistry and physical chemistry of food hydrocolloids with an emphasis on structure-property relations of plant and microbial polysaccharides in model systems or in real food products. Of particular interest to the nutritional and technological functionalities of polymeric carbohydrates is her work on cereal β-glucan—understanding their rheological behavior in solution and in actual food formulations with the intention of developing functional products of improved quality and stability.

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