OUR COLLABORATIONS
Highlights from ongoing academic collaborations within the School include: Prof Paul Brereton (funded project), Dr Deepak Kumaresan (cross-cluster project), Dr Jesus MartÃnez-del Rincon (cross-faculty project), Dr Katerina Theodoridou (funding applications) and Dr Paul Williams (successful DTP project starting next year).
UNIVERSITY OF GRANADA
with Luis Cuadros and Ana Maria Jimenez (lab of analytical chemistry, Dept of Chemistry) we are working on chemometrics, spectroscopy and vegetable oils
ARISTOTLE UNIVERISTY OF THESSALONIKI
With Nikos Nenadis and Maria Tsimidou at the Laboratory of food science and technologyu (Dept of Chemistry) and with Dr Patroklos Vareltzis at the laboratory of Food Mechanics (Dept of Chemical engineering)
INSTITUTO DE LA GRASA (CSIC)
With Diego Luis Gonzalez we are looking at Olive oil and the role of added antioxidants during oxidation.
ERGO DIMITRA (CHANIA)
With Georgos Kalantsakis and Georgos Koubouris we are looking at the olive phytomicrobiome and what it may affect quality of the crop and the final product (see link)
WAGENINGEN UNIVERSITY
Prof Saskia Van Ruth and colleagues we are investigating the feasibility of hyperspectral imaging in predicting food quality (see link)
READING UNIVERSITY
With Dr Julia Rodrigez-Garcia and Professor Dimitris Charalampopoulos we are looking at low fat emulsions as replacers for saturated fats such as palm oil as well as novel food additives based on novel Biosystems Engineering.
ABERDEEN UNIVERSITY
With Prof David Burslem (School of Biological Sciences) we have teamed up to investigate sustainable oil palm production and its authentication for protection of tropical biodiversity
TEAGASC
With long term collaborator Brijesh Tiwari we are looking at applications of novel preservation technologies
UNIVERSITY OF BOLOGNA
with Profs Tullia Gallina Toschi and Alexandra Bendini from the Dept. of Food Science we were engaged in the biggest global method validation trial of 2020, within the EU H2020 project OLEUM
CYPRUS INSTITUTE OF TECHNOLOGY
with Dr Photis Papademas, we are contactly looking for ways to authenticate halloumi cheese from different regions of the country, identifying rearing systems and origin.
CRANFIELD UNIVERSITY
with Dr Fady Mohareb and Maria Anastasiadi we are looking at honey authenticity using innovative technologies
UNIVERSITY OF LIMERICK
with Ioannis Zabetakis, Ronan Lordan and Alexandros Tsoupras we are looking at bioactive effects of extracts from natural resources.
UNIVERSITY OF CALIFORNIA:Â DAVIS
Dr Wang (UC Davis, California) we are investigating olive oil.
SOUTH CHINA AGRICULTURAL UNIVERSITY
With Hongtao Lei from the Laboratory of Food Quality and Safety/Guangdong we are looking at metabolomics and food fraud.
