Institute of Agri-Food & Land Use

Lecturer in Food Science and Nutrition

Postal Address:
Institute of Agri-Food & Land Use
Queen's University Belfast
David Keir Building
Stranmillis Road
Belfast BT9 5AG

Room:  01.306
Telephone:  +44 (0)28 9097 5569
Fax:  +44 (0)28 9097 6513
Email:  t.koidis@qub.ac.uk

Administrative Responsibilities

• Erasmus co-ordinator for the School of Biological Sciences ( 2011-) (together with Irene Grant)
• Module Co-ordinator ALU3039 Advanced Food Testing Methods, (2010-)

Research Interests

As a general research area Tassos is working in the field of science and technology of foods of plant origin with links in food quality and nutrition.

• Food technology and quality assurance
• Food emulsions: stability and fat reduction
• Food processing and highest retention of bioactives
• Vegetable oils incl. olive oil: stability, polyphenols, authenticity
• Added value waste products from Agri-food sector
• Food bioactives and nutritional properties

Funding / Projects

• European Commission FP7 project STARTEC.  Support Tools to ensure safe, tasty and nutritious advanced ready-to-eat foods (KBBE Cooperation).  Started Feb. 2012, duration 3 years.
• Department of Agriculture Food and Rural Affairs (DEFRA). Evaluation of methodologies to verify vegetable oil species in mixtures of oil. Started Jun. 2012, duration 1 year.
• Knowledge Transfer Partnerships, Queens University Belfast and Avondale Foods Ltd.  Functional properties of mayonnaise based products.  Started Nov. 2011, duration 2 years.
• Invest Northern Ireland project definition grant. "Functionality of phospholipids in milk-derived food ingredients that influence heat stability", awarded April 2010, duration 4 months).
• European Commission FP7 Travel grant to attend the 1st FCUB-ERA workshop themed: "Food safety and health effects of Food" which was held in Belgrade (Serbia), 31st January - 1st of February 2011, awarded January 2011.  Poster presented.

Qualifications

• BSc+ (Hons - 4 years) Chemistry, 2001; Aristotle University of Thessaloniki, Greece
• MSc in Food Technology and Quality Assurance, 2002; University of Reading, UK
• PhD in Food Chemistry, 2007; Aristotle University of Thessaloniki, GR
• Postgraduate Diploma in Higher Education Teaching, 2012, Queen’s University Belfast, UK

Further Information

• Member of the Institute of Food Science & Technology (MIFST), NI branch.  Also sitting in the Northern Ireland Branch committee
• Member of the Irish PhytoChemical network (2008 -
• Member of the European Federation of Fats and Lipids, EUROFED Lipids (2004 -
• Member of the Society of Chemical Industry (SCI) (2002-3,2009 -
• Member of Greek Chemists Society (2002 -

Training - Seminars

• EC International Advanced Course: "Chemistry and Biochemistry of Antioxidants, their effects on health, and risk evaluation of their use as food ingredients". Wageningen University - VLAG Graduate School. The Netherlands, 23-29 November 2003
• Socrates Intensive Programme: "Novel and Functional Foods". Ghent University Faculty of Agricultural and Applied Biological Studies & Slovak Agricultural University in Nitra, Slovakia, 27 January - 7 February 2003

Publications

Koidis, A., Rawson, A., Tuohy, M. & Brunton, N. (2011). Influence of unit operations on the levels of polyacetylenes in minimally processed carrots and parsnips: an industrial trial.  Food Chemistry, 132(3): 1406-1412.

Rai, D.K., Koidis, A., McLouglin, P., Rawson, A., Brunton, N. (2011). Characterisation of Polyacetylenes isolated from carrot (Daucus Carota) extracts by Negative Ion Tandem Mass Spectrometry.  Rapid Communications in Mass Spectrometry 25: 2231-2239.

McLaughlin, N.P. Butler, E., Evans, P., Brunton, N.P., Koidis, A., Rai, R.K. (2011). A short synthesis of (D) and (L)-falcarinol.  Tetrahedron, 66(51): 9681-9687.

Rawson, A. Koidis A., Rai, D. Tuohy, M & Brunton, N. (2010). Influence of sous vide and water immersion processing on polyacetylene content and instrumental color of Parsnip (Pastinaca sativa) disks.  Journal of Agriculture & Food Chemistry, 58(13): 7740-7747.

Rawson, A., Koidis, A., Patras, A. Tuohy, M.G., Brunton, N.P. (2010). Modelling the effect of water immersion thermal processing on polyacetylene levels and instrumental colour of carrot disks.  Food Chemistry, 121(1): 62-68.

Xatzakis, M., Koidis, A., Boskou, D. & Dais, F. (2008). Olive oil phospholipids analysed by 31P-NMR.  Journal of Agriculture & Food Chemistry, 56: 6232-6240.

Koidis, A. & Boskou, D. (2008). Endogenous microflora in turbid virgin olive oils and the physicochemical characteristics of these oils.  European Journal of Lipid Science and Technology, 110: 164-171.

Koidis, A., Boskou, D. (2006). The contents of protein and phospholipids in cloudy (veiled) virgin olive oil.  European Journal of Lipid Science and Technology, 108: 323-328.

Tsimidou, M., Georgiou, A., Koidis, A. and Boskou, D. (2005). Loss of stability in cloudy "veiled" olive oil during storage.  Food Chemistry, 93: 377-383.

Botsoglou, N., Florou-Paneri, P., Botsoglou, E. Dotas, V., Giannenas, I., Koidis, A. and Mitrakos, P. (2005). The effect of feeding rosemary, oregano, saffron, and a-tocopheryl acetate on hen performance and oxidative stability of eggs.  South African Journal of Animal Science, 35(3): 143-151.

Florou-Paneri, P., Nikolakakis, I., Giannenas, I., Koidis, A., Botsoglou, E. (2005). Hen Performance and Egg Quality as affected by Dietary Oregano Essential Oil and a-tocopheryl Acetate Supplementation.  International Journal of Poultry Science, 4(7): 449-454.

Koidis, A., Paraskeupoulou, A. and Kiosseoglou, V. (2002). Fracture and textural properties of low fat egg yolk gels containing emulsion droplets.  Food Hydrocolloids, 16: 673-678.

Poster presentations at scientific meetings (original work)

Osorio, M. T., Zumalacárregui, J.M., Koidis, A. and Mateo, J. (1 - 4/10/2006). "Effect of milk replacer versus ewe's milk rearing on lipid oxidation stability of suckling lamb".  Poster presented at 4th Congress of the European Federation for the Science and Technology of Lipids (Euro Fed Lipid), Madrid, Spain.

Rawson, A., Brunton, N., Koidis, A., Tuohy, M. (6 - 9/6/2009). "Effect of thermal processing on levels of polyacetylenes in carrot disks (Daucus carota, cv Nerac)".  Poster presented at the Institute of Food Technology (IFT) Annual Meeting & Food Expo, Anaheim, CA, USA.