Stella Lignou

Dr Stella Lignou is an Associate Professor in the Department of Food and Nutritional Sciences at the University of Reading. She leads academic initiatives in food science, including roles as EIT Food Academic Lead and Programme Director for MSc Food Science and MSc Food Technology: Quality Assurance. Her work integrates sensory analysis with analytical chemistry to evaluate food quality and consumer perception.

Dr Lignou holds a PhD in Flavour Chemistry (2011) and advanced academic qualifications including a 2024 MA in Education. She is a Fellow of the Institute of Food Science and Technology (FIFST) and the Higher Education Academy (FHEA), and chairs the Sensory Science Group at IFST.

• Research focuses on flavor profiling, alternative proteins, sustainable packaging, and product development for targeted demographics (e.g., older adults, cancer patients).
• Leads the Sensory Science Centre and collaborates with industry partners like Metalchemy Ltd and Arla Foods.
• Active in public engagement, including initiatives to educate UK children on sustainable packaging disposal.

Her projects span £multi-million grants, including UKRI Engineering Biology Missions Hub funding for microbial food systems and Innovate UK support for bionanocomposite packaging. She supervises multiple PhD students exploring topics like 3D food printing and pulse-enhanced foods.

Professional roles include membership in BSI sensory analysis committees and mentorship in the Women’s Higher Education Network (WHEN). She designs and teaches modules on sensory/consumer science at both undergraduate and postgraduate levels.