Dr. V. Evageliou studied Chemistry at the University of Athens and then obtained her Ph.D. degree from Cranfield University, UK. From 2002-2006 she taught at the University of Thessaly (Veterinary Department) and the Technological Institute of Lamia (Departments of Nursing and Physical Therapy). Since 2006, she is a member of the Department of Food Science and Human Nutrition initially as a Lecturer (2006-2012), an Assistant Professor (2012-2018) and currently as Associate Professor (2018-...)  in the field of Food Physical Chemistry.

Her scientific interests include the following: Physicochemical and functional properties of food; Study of biopolymer (hydrocolloids) solutions and gels using rheology, D.S.C. etc.; Development of new functional products e.g. with reduced sucrose; Retention/ encapsulation of aroma compounds by biopolymer systems; Biopolymer food applications (e.g. drying of aromatic plants, antioxidant activity of food etc.); Gels; Emulsions; Edible films and coatings; Encapsulation