{"id":853,"date":"2022-09-14T16:15:59","date_gmt":"2022-09-14T15:15:59","guid":{"rendered":"https:\/\/research.reading.ac.uk\/food-system-equality\/?page_id=853"},"modified":"2022-09-14T16:15:59","modified_gmt":"2022-09-14T15:15:59","slug":"rosie-tsikritzi","status":"publish","type":"page","link":"https:\/\/research.reading.ac.uk\/food-systems-equality\/rosie-tsikritzi\/","title":{"rendered":"Rosie Tsikritzi"},"content":{"rendered":"

\"\"<\/span><\/p>\n

Rosie <\/span>Tsikritzi<\/span> is a <\/span>post-doctoral<\/span> research assistant at the University of Reading working on the <\/span>FoodSEqual<\/span> project. Her main responsibility is to translate <\/span>the co-created product briefs into concept products<\/span>, potentially in conjunction with industrial <\/span>partners<\/span>. <\/span>Rosie studied Food Technology in Greece and did her PhD at the department of Food and Nutritional Sciences of The University of Reading<\/span>,<\/span> looking at <\/span>some<\/span> factors affecting the heat stability of reconstituted milk powder. <\/span>She<\/span> then<\/span> worked in the <\/span><\/span>MappMal<\/span><\/span><\/a> research project focusing on<\/span><\/span> developing<\/span> and prototyp<\/span>ing<\/span> new food<\/span>s to tackle<\/span> <\/span>malnutrition of <\/span>vulnerable older hospital patients<\/span>. <\/span>In addition, s<\/span>he spent 6 years working in a leading UK food manufacturer<\/span><\/span> of baked goods<\/span><\/span>, focusing on <\/span>ingredient functionality <\/span><\/span>and innovation. <\/span>She s<\/span>upport<\/span>ed<\/span> business cost release, growth, risk management and quality platform activities across <\/span>several<\/span> value-added<\/span> ingredient areas such as sugar, sweeteners<\/span>, dairy <\/span>ingredients,<\/span> and flavours<\/span>.<\/span> She has extensive experience of developing and reformulating products on bench, pilot plant and factory scale<\/span> as well as sensory and consumer science<\/span> knowledge<\/span>.<\/span> Rosie<\/span> has worked with <\/span>academic institutions<\/span>, research organisations and suppliers<\/span> <\/span>through open innovation<\/span> channels,<\/span> building strong networking skills and working with a large and diverse range of partners.<\/span><\/span>\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n

Recent publications:<\/span><\/strong><\/span><\/p>\n

The effect of nutrient fortification of sauces on product stability, sensory properties, and subsequent liking by older adults<\/span><\/a> (2015)<\/span>\u00a0<\/span>
\nR Tsikritzi, J Wang, VJ Collins, VJ Allen, Y Mavrommatis, PJ Moynihan, …<\/span>\u00a0<\/span>
\nJournal of Food Science 80 (5), S1100-S1110<\/span><\/p>\n

The effect of macro\u2010and micro\u2010nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people <\/a>(2014)
\nR Tsikritzi, PJ Moynihan, MA Gosney, VJ Allen, L Methven
\nJournal of the Science of Food and Agriculture 94 (10), 2040-2048<\/p>\n

Measurement of some physical and chemical properties of reconstituted skim milk powder at high temperatures using dialysis membranes<\/a> (2010)
\nR Tsikritzi, AS Grandison, MJ Lewis
\nABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 239 <\/p>\n

The effect of liquid smoking of fillets of trout (Salmo gairdnerii) on sensory, microbiological and chemical changes during chilled storage<\/a> (2007)
\nI Siskos, A Zotos, S Melidou, R Tsikritzi
\nFood Chemistry 101 (2), 458-464 <\/p>\n","protected":false},"excerpt":{"rendered":"

Rosie Tsikritzi is a post-doctoral research assistant at the University of Reading working on the FoodSEqual project. 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