Stergios Melios

National sensory science society membership of the PhD candidate:
Ireland – Sensory Food Network Ireland

Title of the thesis:
Understanding how food formulation, eating contexts, and cultural influences shape the sensory and emotional perceptions of healthier meat products, including nitrite-reduced and nitrite-free cured meats, meat hybrids, and vegan meat alternatives.

Dr. Emily Crofton, Teagasc

Name of the PhD Program:
Sensory science and eating behaviour

Affiliation of the PhD candidate and country:
University college Dublin, school of agriculture and food science, Ireland and Teagasc Ireland

Year of starting and expected year of end of the PhD:
1st January 2023 – 1st January 2027

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