Georgios Anagnostou

Project Title: SENSSPEC - Application of advanced spectroscopic systems and chemometric techniques for predicting the sensory quality of meat 

Overview: Georgios is a PhD student and his project is about the prediction of sensory quality of meat with spectroscopic and chemometric techniques.

Sensory attributes of red meat are key factors that influence the consumer choices and to this regard, the industry has a need for scalable technologies for the assessment of the overall acceptability of their meat products. Sensory attributes evaluated by trained human panellists are resource expensive and time consuming while instrumental methods may be able to replace some of these measurements by correlation.

Significant development of rapid, non-destructive and non-invasive techniques has been achieved and in particular for spectroscopic techniques and imaging, with application to a wide set of industry sectors.

The aim of this project is to record spectroscopic data of beef and sheep meat samples using different instruments and to develop prediction and classification models of sensory traits to allow for the forecast of eating quality of meat during industrial meat production.

Georgios is from Greece, has a Bachelor degree in Animal Science at the Agricultural University of Athens, a Master’s degree in Food Safety and Food Risk Management at the University of Parma and also a 2 year experience working in a meat industry as a food technologist.

Programme Area: Food Quality & Sensory Science

Supervisors: Alessandro Ferragina, and Jesus Maria Frias

Location: Teagasc Ashtown, Co. Dublin

Funding Source: Teagasc