Eirini Pegiou

Eirini Pegiou is a researcher at Wageningen University's Food Technology department, specializing in metabolomics and flavor chemistry. Her work bridges food safety, spoilage analysis, and sensory evaluation, particularly focusing on plant-based proteins and vegetable flavor profiles.

• PhD in Food Science (2023, Wageningen University)

Research Focus: Combines metabolomics with sensory analysis to study food flavor dynamics. Key projects include the WASTE2TASTE initiative and studies on mycoprotein, white asparagus, and plant-based protein concentrates.

Publication Trends: Recent work examines microbial safety, flavor degradation under thermal treatments, and metabolite profiling of vegetables using advanced techniques like gas chromatography-mass spectrometry.

Collaborations: Active in cross-disciplinary networks involving enzymatic hydrolysis, natural food ingredients, and spoilage detection technologies.