Queen's University, Belfast
| Current Position | Lecturer in Food Science and Nutrition |
| Telephone | +44 (0) 28 9097 5569 |
| t.koidis@qub.ac.uk | |
| Departments | School of Biological Sciences |
| ECR | No |
| Quadrat Core Themes | Biodiversity, Earth Systems |
| Methods I Use | Bio / Geo / Chemical Analytical, Modelling, Omics and Informatics |
| Profiles |
PURE
ORCIDKey Research Interests
- Understanding of the chemical and physical parameters of plant-based products in relation to their structure and bioactivity.
- How environmental and processing parameters of fruits and vegetables affect food quality and safety.
- Palm oil – how its processing can become more environmentally friendly and how successfully it can be detected in food products through the use of rapid spectrometric methods.
- Design of novel multivariate statistical methods to classify fingerprint data from omics of spectral technologies.
Recent Key Papers
- Georgouli, K., Del Rincon, J. M., Koidis, A. (2017). Continuous statistical modelling for rapid detection of adulteration of extra virgin olive oil using mid infrared and Raman spectroscopic data. Food Chemistry, 217, 735–742.
- Georgouli, K., Osorio, M.T., Martinez-del Rincon, J., Koidis A. (2018). Data augmentation in food science: synthesising spectroscopic data of vegetable oils for performance enhancement. Journal of Chemometrics, 32(6), e3004.
- Tsoupras, A., Lordan, R., Harrington, J., Pienaar, R., Devaney, K., Heaney, S., Koidis, A., Zabetakis, I. (2020). The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADP. Foods, 9, 385.
Summary Title of Current Studentships
- Online monitoring of black tea oxidation using a combination of NIR spectral and other sensors
- Hyperspectral imaging and meat quality: predicting traits, maximising efficiency while minimising product waste
