Project title: Investigating the impact of anti-microbial packaging on responses of key pathogens and microbial communities in processed beef products for enhanced microbial safety and shelf-life
Overview: Angelos is from Greece and he holds an Integrated M.Sc. Degree in Food Science and Human Nutrition with specialization in Food Microbiology and Safety from Agricultural University of Athens in Greece and an Erasmus Mundus Joint M.Sc degree in Food Innovation and Product Design from AgroParisTech in France and TU Dublin in Ireland. During his studies and work placements Angelos gained a great deal of experience in the sectors of food safety, quality assurance and new product development.
Angelos is very passionate about microbiology and he was always interested in working with processed meat products. Hence, in October 2020, he decided to start a PhD, which focuses on research innovations in anti-microbial packaging, microbiology and omics technologies for enhancing microbial safety and extending the shelf life of processed beef products. This project combines national and international expertise in microbiology and omic technologies at Teagasc and CSIRO, Australia and in meat packaging at University College Cork. The outcome of it will provide a microbial risk assessment on the efficacy of new antimicrobial packaging and it will support research and innovation in the processed meat and wider Prepared Consumer Food (PCF) sector.
Main research topics include:
- Microbial Safety
- Beef Products
Programme area: Food safety
Supervisors: Dr Geraldine Duffy, Dr Kaye Burgess, Professor Joseph Kerry, Dr Narelle Fegan
Location: Teagasc Food Research Centre, Ashtown, Dublin 15
Funding source: Teagasc