Veronica Giacintucci

Dr. Veronica Giacintucci is a Lecturer in Food Science and Sustainability Fellow at the University of Surrey's School of Biosciences (Faculty of Health and Medical Sciences). She holds a PhD and serves as Editor-in-Chief of the IFST magazine Food Science & Technology, while mentoring Ecotrophelia projects. Her research focuses on ingredient characterization (fats, plant-based proteins), food microstructure, sensory evaluation, and sustainable food formulations using food waste. She also leads social media initiatives for the School and participates in EDI committees for disability and neurodiversity.

Her teaching portfolio includes modules like Food Science and Nutrition (BMS1064), Food Analysis and Quality Control (BMS2053), and courses on food preservation and perception. Research interests span bakery product formulation, nutritional benefits of alternative ingredients, and texture/sensory impacts of food systems.

Publications emphasize cereal science (emmer wheat studies) and emulsion-based food systems using olive oil, reflecting her expertise in both traditional and innovative food science applications.