Dr Georgios Koutsidis is a Senior Lecturer in Food Science in the Department of Applied Sciences, with a main research focus on Food Chemistry, flavour formation and sensory perception.
After completing his undergraduate degree in Food Science and Technology at the Technical Educational Institution of Thessaloniki (Greece), Georgios studied for an MSc in Food Technology (Quality Assurance) and later for a PhD in Flavour Chemistry/Biochemistry at the University of Reading. During his PhD studies Georgios investigated the effect of diet and post mortem conditioning on beef muscle metabolites implicated in flavour formation upon cooking.
Julien De Biasi In vitro effects of Maillard reaction products on faecal cultures Start Date: 01/10/2017
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