Stergios Melios (he/him)

Project Title: No 2 Nitrites

Overview: Stergios has a multidisciplinary background in Business, Informatics, Food Science, Dairy Science, and Global Innovation and Sustainability. He holds two BSc degrees, an MRes (currently on suspension) and a Vocational school degree. Currently, He is pursuing a PhD in Sensory Science and Human Eating Behaviour at Teagasc and University College Dublin.

Previously, he successfully founded and managed an artisan dairy plant for three years. He then transitioned into research roles, both in industry and academia, where he worked as a research assistant and product development engineer. His focus areas included cereals, pulses, and vegetable flours and powders; doughs, bread, snacks, and crackers; aromatic plants and their by-products; and the phytochemicals of olive oil from both a food and agronomic perspective.

His studies in informatics have played a crucial role in enhancing his adaptability to various technological environments. This has not only sharpened his analytical skills but also fostered a logarithmic way of thinking. Additionally, he has developed a solid proficiency in data analysis.

Having experienced living, studying, working, and volunteering across numerous locations in Europe, alongside collaborating with multicultural teams, he has cultivated an open-minded perspective and a natural aptitude for adapting to new environments.

He possesses a flexible nature and an innate attention to detail, which he consider essential qualities in his pursuit of a research career in Sensory Science and Eating Behaviour.

Programme Area: Food Quality & Sensory Science

Supervisors: Emily Crofton, and Niamh Harbourne

Location: Teagasc Ashtown, Co. Dublin

Funding Source: Department of Agriculture, Food and the Marine