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Dr Georgios Koutsidis

Associate Professor

Department: Applied Sciences

Dr Georgios Koutsidis is a Senior Lecturer in Food Science in the Department of Applied Sciences, with a main research focus on Food Chemistry, flavour formation and sensory perception. 

After completing his undergraduate degree in Food Science and Technology at the Technical Educational Institution of Thessaloniki (Greece), Georgios studied for an MSc in Food Technology (Quality Assurance) and later for a PhD in Flavour Chemistry/Biochemistry at the University of Reading. During his PhD studies Georgios investigated the effect of diet and post mortem conditioning on beef muscle metabolites implicated in flavour formation upon cooking.

Key Publications

  • Please visit the Pure Research Information Portal for further information
  • Kinetic modelling of acrylamide formation during the frying of potato chips, Knight, M., McWilliam, S., Peck, S., Koutsidis, G., Chope, G., Puddephat, I., Wedzicha, B. 1 Aug 2021, In: Food Chemistry
  • Determination of antioxidant capacity, phenolics and volatile Maillard reaction products in rye-buckwheat biscuits supplemented with 3β-D-rutinoside, Starowicz, M., Koutsidis, G., Zieliński, H. 11 Mar 2019, In: Molecules
  • Lycopene and Tomato and risk of cardiovascular diseases: A systematic review and meta-analysis of epidemiological evidence, Cheng, H., Koutsidis, G., Lodge, J., Ammar, A., Siervo, M., Lara Gallegos, J. 2 Jan 2019, In: Critical Reviews in Food Science and Nutrition
  • The Role of Isothiocyanates as Cancer Chemo-Preventive, Chemo-Therapeutic and Anti-Melanoma Agents, Mitsiogianni, M., Koutsidis, G., Mavroudis, N., Trafalis, D., Botaitis, S., Franco, R., Zoumpourlis, V., Amery, T., Galanis, A., Pappa, A., Panagiotidis, M. 18 Apr 2019, In: Antioxidants
  • Sensory analysis and aroma compounds of buckwheat containing products — a review, Starowicz, M., Koutsidis, G., Zieliński, H. 24 Jul 2018, In: Critical Reviews in Food Science and Nutrition
  • The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations, Dack, R., Black, G., Koutsidis, G., Usher, S. 1 Oct 2017, In: Food Chemistry
  • Tomato and lycopene supplementation and cardiovascular risk factors: a systematic review and meta-analysis, Cheng, H., Koutsidis, G., Lodge, J., Ashor, A., Siervo, M., Lara, J. 13 Jan 2017, In: Atherosclerosis
  • Investigations on the Effect of Antioxidant Type and Concentration and Model System Matrix on Acrylamide Formation in Model Maillard Reaction Systems, Constantinou, C., Koutsidis, G. 15 Apr 2016, In: Food Chemistry
  • Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil, Peinado Pardo, I., Miles, W., Koutsidis, G. 1 Dec 2016, In: Food Chemistry
  • Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products, Peinado Pardo, I., Koutsidis, G., Ames, J. 15 Sep 2015, In: LWT - Food Science and Technology

PGR Supervision

  • Matthew Knight Characterisation and evolution of organoleptic properties in Solanum lycopersicum cultivars Start Date: 01/12/2014 End Date: 11/06/2019
  • Jeffrey McGeorge The morphology, growth and metabolic state of Fusarium venenatum in cation modified media Start Date: 31/12/2014 End Date: 11/06/2019
  • Costakis Constantinou Effect of Antioxidant Formulations on Acrylamide Formation in Maillard Reaction Systems Start Date: 01/09/2009 End Date: 12/06/2014
  • Zeyang Ma Investigation on the application of edible insects as a source of food ingredients. Start Date: 01/04/2016 End Date: 26/10/2021
  • Julien De Biasi In vitro effects of Maillard reaction products on faecal cultures Start Date: 01/10/2017


  • Food Science PhD October 01 2000
  • Food Science MSc October 01 1999

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