Professor Ioanna Mandala is professor in Food Engineering- Physical Properties of Foods, Head of Food Process Engineering Lab and Head of the Department of Food Science & Human Nutrition. She is a Chemical Engineer being graduated from National Technical University of Athens and she holds a Ph.D. performed in Food Engineering Lab at Agricultural University of Athens, focused on trheological properties and microstructure of starch/hydrocolloids systems. She has collaborated with several research groups abroad, in Germany (Karlsruhe), France (ENSIA-Paris), and New Jersey, USA (Rutgers University). Her research has achieved nearly 3600 citations (6/2024). Τhe average impact per publication corresponds to h-index: 6.2 and to a total h-factor:37 (Scopus search I* Mandala or J* Mandala). She participated in several national or international research projects as member of the research team, scientific supervisor, or project coordinator.
Her research is focused on the measurement of physical properties in terms of food composition and processing. Regarding physical properties the main attributes of her interst are the texture, the rheological properties, the color, the granulometry, the macto/micro structure and the sensory attributes under processing. In recent years, the dehydration of plant origin products and the size reduction processes are core activities.
Since 2023 she has been member of the scientific committee of the Journal of Food Science (JFS) and since 2024 is an Associate Editor (AE) in the same journal.