Want to keep learning?

This content is taken from the EIT Food, Queen's University Belfast & European Institute of Innovation and Technology (EIT)'s online course, Introduction to Food Science. Join the course to learn more.
Team of people in a huddle
Team huddle

Meet the team

Please meet the team that will be leading and facilitating on the course. They include staff from Queen’s University of Belfast, University of Aarhus, Denmark, University of Madrid, University of Turin and The Spanish Research Council.

Lead Educator

Dr. Michaela Fox

Michaela is a Lecturer (Education) in the Institute of Global Food Security in Queen’s University, Belfast. Her work is primarily focused on supporting the development of education programmes within the EITFOOD partnership. Michaela’s research background is related to food quality, safety and nutrition and she has a history of working in the food production industry in Northern Ireland.

Dr. Josefina Belloque

Josefina has over 35 publications related to food science. She currently works for the Spanish Research Council (CSIC). The Spanish National Research Council (CSIC) is a State Agency for scientific research and technological development that has a separate legal personality, its own patrimony and treasury, functional and managerial autonomy, and indefinite duration

Prof. Milena Corredig

Milena is Professor in Food design and technology since 2006, at University of Guelph and since 2019 at Aarhus University, in the food department. She is also iFOOD Center Leader. To date, Prof. Corredig has published more than 250 peer reviewed publications, and gave as many public and conference presentations. She also held many professional positions.

Prof. Egidio Dansero

Egidio is a Professor of Political and Economic Geography at the University of Turin. Egidio’s main scientific interests are in the fields of research of political and economicgeography, territorial and environmental policies. He has over 30 scientific publications.

Dr. Teresa Fresno

Teresa is the EIT Food Education Programs Manager at the Universidad Autónoma de Madrid. She did a PhD in Agrochemistry and is now working at the Institute of Food Science Research (CIAL, UAM-CSIC).

Dr. Virginia García-Cañas

Virginia is a researcher at the Institute of Food Science Research (CIAL, CSIC). She is interested in the biological activity of foods in different physiological and pathological conditions, and on gut microbiota.

Dr. Laura Jaime

Laura is a researcher in the Department of Food Sciences at the University of Madrid. She has over 60 publications and her research is related to the antioxidant activity of food ingredeints.

Dr. Giacomo Pattenati

Giacomo is a Post Doc Researcher in the Department of Culture, Politics and Society at the University of Turin. He has a PhD in Urban Planning and Local Development and his main topics of research are: mountain development, food systems assessment and planning, landscape cultural heritage, local development. I worked as consultant and applied researcher on spatial planning and local development in mountain areas and participatory food policies.

Dr. Norbert Raak

Norbert studied process engineering and has a PhD in food technology. He is currently working as Postdoc at Aarhus University. His main interests is in processing-structure-function interrelations of food ingredients.

Prof. Susana Santoyo Diez

Susana has a PhD in Pharmacy and is Professor in the Department of Applied Physical Chemistry, Departmental Section of Food Sciences, in the University of Madrid. She is author of more than 56 articles in international journals and 3 patents in the field of research in the development of functional food ingredients.

Dr. Carolina Simó

Carolina works in the Department of Food Analysis, Institute of Industrial Fermentations in the Spainsh Research Council (CSIC). The Spanish National Research Council (CSIC) is a State Agency for scientific research and technological development that has a separate legal personality, its own patrimony and treasury, functional and managerial autonomy, and indefinite duration.

Dr. Alessia Toldo

Alessia has a Ph.D. in Spatial Planning and Local Development and currently a post-doc researcher in Geography at the Interuniversity Department of Regional and Urban Studies and Planning (DIST) of the Polytechnic and University of Turin. Her main topics of research are urban and territorial food policies, food systems, local and sustainable development.

Mentors

Please also meet our course mentors who has helped prepare the course.

Nichola Donnelly

Nichola is the Programme Support Officer for the EIT Food Education Programme team at Queen’s University, Belfast and is based within the Institute for Global Food Security. Follow the work of our QUB EIT Education team on twitter to keep up to date with the latest projects and innovations in the food and feed chain here.

Tatiana Panova

Tatiana works in the Institute of Global Food Security in Queen’s University, Belfast. Her work is primarily focused on supporting the development of education programmes within the EITFOOD Education partnership. Tatiana’s research background is biochemistry of Pol I transcription, molecular and cellular mechanisms involved in the regulation of rRNA synthesis, signalling pathways and other regulatory mechanisms targeting rRNA synthesis and ribosome biogenesis.

Share this article:

This article is from the free online course:

Introduction to Food Science

EIT Food