Imperial College London


Faculty of EngineeringDepartment of Mechanical Engineering

Professor of the Mechanics of Materials



+44 (0)20 7594 7246m.charalambides Website




516City and Guilds BuildingSouth Kensington Campus





Prof Charalambides, CEng, FIMechE, is a Professor in Mechanics of Materials in the Department of Mechanical Engineering at Imperial College London. She is the head of the Soft Solids Research group. Prior to her appointment at Imperial as a Lecturer in 1997, she was a Research Associate in the same Department and a Senior Scientist at the National Physical Laboratory in Teddington, Middlesex.

Her published research includes material modelling and mechanical characterisation of soft polymeric solids and specifically foods, micromechanics models of particulate filled polymeric composites as well as cellular structures, experimental and numerical modelling of industrial food processes such as rolling, extrusion and cutting, development of inverse indentation methods material characterisation of polymers, and fracture and deformation in paint and adhesive coatings. She leads the Soft Solids research group. She is currently teaching Mechanics and Advanced Stress Analysis courses; she has lectured Mathematics and Composites Materials courses in the past.

Maria has published over 100 papers and has received funding from industry and RCUK . Her papers were selected as finalist for the 2013 Cahn Prize and Best paper for the IMechE Food Engineer Awards (2007 & 2011). She is the membership secretary of the British Society of Rheology and a Committee member of the Food and Drink Technical Committee of IMechE. Maria has a First Class B.Eng (Hons) in Mechanical Engineering from Imperial College London. She also holds a PhD in Mechanical Engineering, from Imperial College London, on the Delamination of fibre reinforced composites.

Watch Maria's inaugural lecture, "The Hard Science of Soft Materials":

The inaugural lecture of Professor Maria Charalambides

Watch Maria's Science Breaks talk, "Engineering Chocolate":

Science Breaks: Engineering chocolate



Charalambides M, 2022, Modelling deformation and flow of food during oral and gastric processing, Science Talks, ISSN:2772-5693, Pages:100069-100069

Jebalia I, Kristiawan M, Charalambides MN, et al., 2022, Microstructure and local mechanical properties of pea starch / protein composites, Composites Part C: Open Access, Vol:8, ISSN:2666-6820, Pages:100272-100272

Bikos D, Samaras G, Charalambides M, et al., 2022, Experimental and numerical evaluation of the effect of micro-aeration on the thermal properties of chocolate, Food and Function, Vol:13, ISSN:2042-6496, Pages:4993-5010

Barbera D, Young C, Charalambides M, et al., 2022, A methodology for the use of alkyd paint in thermally aged easel painting reconstructions for mechanical testing, Journal of Cultural Heritage, Vol:55, ISSN:1296-2074, Pages:237-244

Zhang R, Mohammed IK, Taylor AC, et al., 2022, A microstructure image-based numerical model for predicting the fracture toughness of alumina trihydrate (ATH) filled poly(methyl methacrylate) (PMMA) composites, Composites Part B: Engineering, Vol:232, ISSN:1359-8368, Pages:109632-109632

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