Stella Lignou

Stella’s research sits at the cross-section of flavour and sensory analysis. Using state of the art analytical and organoleptic techniques, Dr Lignou aims to understand how the sensorial properties of foods are perceived by humans especially in the context of new product development and reformulation. Her main topics of focus are: (i) innovation in flavour and sensory profile of alternative proteins, (ii) sustainable packaging and 3D Food Printing, (iii) development of products for targeted groups of people (i.e., older adults, cancer patients). She holds a Diploma in Chemical Engineering, a masters in Food Technology-Quality Assurance and a PhD in Flavour Chemistry and Sensory Science. She has secured over £1.1m funding from the European Institute of Innovation and Technology (EIT Food), the Biotechnology and Biological Sciences Research Council (BBSRC), Innovate UK and the food industry. She currently leads a team of more than 10 postdoctoral research scientists and PhD students. She is Fellow of the Higher Education Academy, Fellow of the Institute of Food Science & Technology (IFST)’s Sensory Group, Member of the BSI Committee on Sensory Analysis and UK representative at the European Sensory Science Society (E3S).