Evangelia Zioga

I am currently working as a PhD student within the Swedish Blue Food Center in collaboration with Technical university of Denmark.

I hold a background in Chemistry and Food Science and Technology, with chemical analysis and fermentation practices as my main areas of expertise. My main focus is optimization of seaweed fermentations and development of sustainable food ingredients, suitable for novel meat substitution strategies, with emphasis in sensory evaluation, compositional analysis and measurement of environmental impact (LCA).