Ourania Gouseti

Ourania Gouseti serves as Associate Professor in the Department of Food Science within the Faculty of Science at the University of Copenhagen. Her research laboratory focuses on Food Analytics and Biotechnology, located at Rolighedsvej 26, 1958 Frederiksberg C. With formal training spanning Chemistry (BSc), Food Science (MSc), and Chemical Engineering (PhD), she brings over 15 years of industrial experience from the UK (2005-2020) to her current academic role.

Her primary research interests include Food Formulation, Enzyme Technology, and Plant-Based Foods, with particular emphasis on food transformations during processing and digestion. Current investigations center on

• in-vitro digestibility mechanisms
• food structure engineering
• biotechnological modification of plant proteins
• starch functionality enhancement

Analysis of her recent publications (2021-2025) reveals strong focus on sustainable food solutions, particularly plant-based alternatives and glycemic response modulation. Her work frequently employs advanced techniques like thermally assisted high hydrostatic pressure and hydrocolloid structuring, with consistent collaboration patterns involving Bakalis, Jensen, and Muttakin across multiple publications.

Professional service includes active participation in international research networks, evidenced by collaborations across multiple countries as visualized in her publication network diagrams. Her ORCID profile (0000-0002-3620-879X) documents substantial scholarly output with significant citation impact, particularly in enzyme technology applications for plant proteins.

Teaching and mentorship activities are implied through her academic position but not explicitly detailed in available materials. Current research directions suggest growing emphasis on human health implications of food structuring technologies, particularly regarding carbohydrate digestion and metabolic responses.