Panos is a chemist with an MSc in applied molecular spectroscopy and a PhD on polymers and particle based nanocomposites. He continued as a postdoc researcher in the Soft Materials group at TU Eindhoven, studying single particle mechanics using conventional and microfluidic techniques and linking these to macroscopic viscoelastic behaviour. In 2013 he joined Unilever R&D Vlaardingen, focusing on the techno functional properties of water insoluble proteins to support new and improved food technologies. Over the last 10 years, Panos has been a researcher and project leader in the Food Technology - Food Physics group at Wageningen Food & Biobased Research. His work focuses on the techno functional properties of a wide range of non traditional proteins and on translating these fundamental characteristics into applied insights that guide the design, formulation, and performance of food products.