Amalia Tsiami

Dr. Amalia Tsiami is an Associate Professor in Food Science at the University of West London, affiliated with the London Geller College of Hospitality and Tourism. She is actively involved in research, teaching, and academic leadership, with a strong focus on nutrition, public health, and food science. She serves as academic support for the West London Food Innovation Laboratory and is a member of the editorial board of the Food and Nutrition Journal.

Her research interests center on the relationship between diet and health, particularly in the context of type 2 diabetes, cardiovascular disease, and health inequalities in multi-ethnic and deprived communities. She investigates nutritional interventions for vulnerable populations, including children and older adults, with a special emphasis on plant-based diets, hydration, and dementia care. Her work also extends to sensory evaluation, consumer behavior, and food security, particularly regarding underutilized crops and colloquial food terminology.

The 15 most recent publications reflect a strong trend in public health nutrition, with increasing focus on sustainable diets, sensory science, and global health challenges. Her work combines epidemiological analysis, systematic reviews, and community-based studies, often in collaboration with international researchers. Topics include plant-based diets among Gen Z, forgotten crops, food labeling in schools, and postpartum care in low-income countries.

Dr. Tsiami teaches across several programs, including MSc Nutrition, Health and Wellbeing, MSc Food Business Management, and BSc Nutrition and Food Management. She supervises postgraduate research and contributes to PhD programs in Global Health and Food Innovation. She has led EU-funded and industry-related projects on gluten functionality and fiber enrichment in baked goods. Her research has been presented at major international conferences such as the International Conference on Culinary Arts and Sciences and the Stockholm Gastronomy Conference.