Dr. Stella Lignou is an associate professor at the Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading (Reading, UK). She holds a Diploma in Chemical Engineering from the National Technical University of Athens, a MSc in Food Technology and Quality Assurance and a PhD in Flavour Chemistry from the University of Reading. Her main topics of focus include the flavor profile of fresh produce and other products, the sensory profile of various sources of alternative proteins, consumers’ responses to sustainable packaging and innovative technologies such as 3D food printing and the development of products for targeted groups of people.
