Dr Georgios Koutsidis

Associate Professor

Department: Applied Sciences

Dr Georgios Koutsidis is a Senior Lecturer in Food Science in the Department of Applied Sciences, with a main research focus on Food Chemistry, flavour formation and sensory perception.

After completing his undergraduate degree in Food Science and Technology at the Technical Educational Institution of Thessaloniki (Greece), Georgios studied for an MSc in Food Technology (Quality Assurance) and later for a PhD in Flavour Chemistry/Biochemistry at the University of Reading. During his PhD studies Georgios investigated the effect of diet and post mortem conditioning on beef muscle metabolites implicated in flavour formation upon cooking.

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Key Publications

Please visit the Pure Research Information Portal for further information
Amycolatopsis ponsaeliensis sp. nov., a novel endophytic actinobacterium isolated from the root nodules of Alnus glutinosa, Thompson, R., Fox, E., Koutsidis, G., Del Carmen Montero-Calasanz, M. 16 Jun 2025, In: International Journal of Systematic and Evolutionary Microbiology
Substituting meat for mycoprotein reduces genotoxicity and increases the abundance of beneficial microbes in the gut: Mycomeat, a randomised crossover control trial, Farsi, D., Lara Gallegos, J., Koutsidis, G., Finnigan, T., Cheung, W., Muñoz-Muñoz, J., Commane, D. 1 Apr 2023, In: European Journal of Nutrition
The effects of extra virgin olive oil or butter on cardiovascular biomarkers in European and Chinese males in the UK: A pilot randomised crossover trial, Liang, F., Lara Gallegos, J., Young, J., Koutsidis, G. 18 Jul 2023, In: Nutrition and Health
Kinetic modelling of acrylamide formation during the frying of potato chips, Knight, M., McWilliam, S., Peck, S., Koutsidis, G., Chope, G., Puddephat, I., Wedzicha, B. 1 Aug 2021, In: Food Chemistry
DNA methylation patterns of LINE-1 and Alu for pre-symptomatic dementia in type 2 diabetes, Sae-Lee, C., De Biasi, J., Robinson, N., Barrow, T., Mathers, J., Koutsidis, G., Byun, H. 11 Jun 2020, In: PLoS One
Determination of antioxidant capacity, phenolics and volatile Maillard reaction products in rye-buckwheat biscuits supplemented with 3β-D-rutinoside, Starowicz, M., Koutsidis, G., Zieliński, H. 11 Mar 2019, In: Molecules
Lycopene and Tomato and risk of cardiovascular diseases: A systematic review and meta-analysis of epidemiological evidence, Cheng, H., Koutsidis, G., Lodge, J., Ammar, A., Siervo, M., Lara Gallegos, J. 2 Jan 2019, In: Critical Reviews in Food Science and Nutrition
The Role of Isothiocyanates as Cancer Chemo-Preventive, Chemo-Therapeutic and Anti-Melanoma Agents, Mitsiogianni, M., Koutsidis, G., Mavroudis, N., Trafalis, D., Botaitis, S., Franco, R., Zoumpourlis, V., Amery, T., Galanis, A., Pappa, A., Panagiotidis, M. 18 Apr 2019, In: Antioxidants
Sensory analysis and aroma compounds of buckwheat containing products — a review, Starowicz, M., Koutsidis, G., Zieliński, H. 24 Jul 2018, In: Critical Reviews in Food Science and Nutrition
The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations, Dack, R., Black, G., Koutsidis, G., Usher, S. 1 Oct 2017, In: Food Chemistry