Rosie Tsikritzi is a post-doctoral research assistant at the University of Reading working on the FoodSEqual project. Her main responsibility is to translate the co-created product briefs into concept products, potentially in conjunction with industrial partners. Rosie studied Food Technology in Greece and did her PhD at the department of Food and Nutritional Sciences of The University of Reading, looking at some factors affecting the heat stability of reconstituted milk powder. She then worked in the MappMal research project focusing on developing and prototyping new foods to tackle malnutrition of vulnerable older hospital patients. In addition, she spent 6 years working in a leading UK food manufacturer of baked goods, focusing on ingredient functionality and innovation. She supported business cost release, growth, risk management and quality platform activities across several value-added ingredient areas such as sugar, sweeteners, dairy ingredients, and flavours. She has extensive experience of developing and reformulating products on bench, pilot plant and factory scale as well as sensory and consumer science knowledge. Rosie has worked with academic institutions, research organisations and suppliers through open innovation channels, building strong networking skills and working with a large and diverse range of partners.
Recent publications:
The effect of nutrient fortification of sauces on product stability, sensory properties, and subsequent liking by older adults (2015)
R Tsikritzi, J Wang, VJ Collins, VJ Allen, Y Mavrommatis, PJ Moynihan, …
Journal of Food Science 80 (5), S1100-S1110
The effect of macro‐and micro‐nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people (2014)
R Tsikritzi, PJ Moynihan, MA Gosney, VJ Allen, L Methven
Journal of the Science of Food and Agriculture 94 (10), 2040-2048
Measurement of some physical and chemical properties of reconstituted skim milk powder at high temperatures using dialysis membranes (2010)
R Tsikritzi, AS Grandison, MJ Lewis
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 239
The effect of liquid smoking of fillets of trout (Salmo gairdnerii) on sensory, microbiological and chemical changes during chilled storage (2007)
I Siskos, A Zotos, S Melidou, R Tsikritzi
Food Chemistry 101 (2), 458-464