CURRENT LAB MEMBERS
PhD student (final year)
WENYANG JIA
Wenyang joined our group in September 2019. He has UG degree in Chemical Engineering from Beijing University of Chemical Technology (BUCT) in China, and MSc in Food Engineering fom the University College Dublin (UCD). The evaluation of meat quality and safety using a combination of advanced hyperspectral imaging and vibrational spectroscopy technologies is the focus of his PhD. He has published one article so far and he is preparing to submit his PhD thesis.
PAST LAB MEMBERS (ALUMNI)
Theano joined the group in 2019. She holds a BSc in Chemistry from the University of Ioannina (Greece) and did a research placement with the group for 9 months in 2019-20. Following the completion of her MSc in Leadership for Sustainable Development from Queens, she worked as a part-time research assistant on our citizen science-led project on food hypersensitivities (see link) until late 2022. She is now a full time PhD student working in animal microbiota with another group.
PhD student (viva passed)
STEPHANIE HEANEY
Stephanie joined the group back in 2015 Â working in NIR and vegetable oils as part of the BSc degree Food Quality and Safety at Queen's. She later stayed for a PhD within the group in collaboration with Unilever. Her PhD project was about control of oxidation of black tea using NIR (link)
DR TASSOS KOIDIS
Lecturer in Food Science and Nutrition
Institute for Global Food Security.  School of Biological Sciences,Â
Queen’s University Belfast
Tassos Koidis  holds a BSc in Chemistry, a MSc in Food Technology & Quality Assurance from University of Reading (UK), and a PhD in the minor constituents of olive oil from Aristotle University of Thessaloniki, Greece. He worked in the Irish Agriculture and Food development authority (Teagasc) in Dublin (Ireland) as Research Officer (2018-2019) before entering in academia.
