Stella Lignou

Stella Lignou is an Associate Professor in Sensory & Consumer Science and Programme Director for the MSc Food Science and MSc Food Technology: Quality Assurance at the University of Reading. She also serves as Visiting Faculty at the American College of Greece (ACG). Her research bridges flavour chemistry and consumer science to enhance new product development and reformulation strategies.

Research Focus: Dr. Lignou specializes in sensory perception analysis using cutting-edge techniques, with key projects addressing (i) sensory profiles of alternative proteins, (ii) sustainable packaging innovations, (iii) 3D food printing applications, and (iv) nutritionally tailored products for vulnerable populations like older adults and cancer patients.

Education: Holds a Diploma in Chemical Engineering, MSc in Food Technology-Quality Assurance, and PhD in Flavour Chemistry and Sensory Science.

Funding & Leadership: Secured £1.1m+ from EIT Food, BBSRC, Innovate UK, and industry. Leads a research team of >10 postdoctoral scientists and PhD students.

Affiliations: Serves as UK representative for European Sensory Science Society (E3S), and holds Fellowships from HEA and IFST’s Sensory Group.