Areas of interest
FoodSEqual's vision is to provide citizens of culturally diverse disadvantaged communities with choice and agency over the food they consume, by co-developing new products, new supply chains and new policy frameworks that deliver an affordable, attractive, healthy and sustainable diet. Rosie's main responsibilities in the project are to translate the co-created product briefs into concept products, potentially in conjunction with industrial partners. Rosie has been working with multiple stakeholders such as academic institutions, research organisations and community groups and the food industry, building strong networking skills towards delivering the challenge of food systems change and food security.
Postgraduate supervision
Rosie has been supervising and managing MSc students since September 2022.
Teaching
- Module co-convenor for FBMPRE Food Reformulation.
Research centres and groups
- Food Research Group (FRG)
Research projects
Background
A dynamic and sociable food scientist with experience in research and development in both the food industry and academia, holding strong expertise in food ingredients functionality, product reformulation and NPD as well as working in multidisciplinary teams towards improving food systems and tackling food security. My research interests lie in co-developing food solutions with communities in order to improve food security and explore alternative protein ingredients and relative technologies. My current focus, since September 2022, has been on development of community tailored, healthy, nutritious, affordable, accessible and sustainable food products.
Academic qualifications
- BSc in Food Technology
- PhD in Dairy Science
- Fellowship (FHAE)
Awards and honours
- Greek State Scholarships Foundation (IKY) scholar
