معرفی
Dr Georgios Koutsidis is a Senior Lecturer in Food Science at Northumbria University's Department of Applied Sciences. His research focuses on Food Chemistry, flavor formation, and sensory perception, with notable work on dietary influences on health outcomes, Maillard reaction products, and food safety. He holds a PhD in Flavour Chemistry/Biochemistry from the University of Reading and an MSc in Food Technology.
Education
- PhD in Flavour Chemistry/Biochemistry, University of Reading (2000)
- MSc in Food Technology (Quality Assurance), University of Reading (1999)
- Bachelor's in Food Science and Technology, Technical Educational Institution of Thessaloniki, Greece
Research Interests Dr Koutsidis explores the intersection of food chemistry and human health, particularly the impact of dietary components on cardiovascular health, gut microbiota, and chronic disease risk. His work integrates analytical chemistry, sensory evaluation, and clinical trials to understand flavor development, toxicant formation (e.g., acrylamide), and the health benefits of functional foods like buckwheat, seaweed, and mycoprotein-based meat substitutes.
Advising & Grants
- Supervised PhD student Julien De Biasi on Maillard reaction products and gut cultures.
- Active in securing research grants for projects involving food safety, dietary interventions, and nutraceutical development.
Key Achievements
- Published over 30 peer-reviewed articles in high-impact journals like Food Chemistry and PLoS One.
- Pioneered studies on substituting meat with mycoprotein to reduce genotoxicity and enhance gut microbiota.
