Spyridoula Arapi

Scientific Researcher – PhD Candidate

Spyridoula ArapiShe performs research in the framework of the 3-year VLAIO-project ‘Generation of a knowledge platform to generate high-quality barista foams and develop future (foam) innovations’, whereby knowledge is built about the foaming properties and the influence of plant-based components, ingredient interactions and the production process for Alpro Barista products. These plant-based drinks are applied in coffee because of their foaming properties (e.g. to make cappuccino). This project is executed in close collaboration between NutriFoodChem, PaInT and Alpro, whereby your tasks are mainly situated within Ugent. Hereby, the relationship between chemical composition, physicochemical properties, production parameters and functionality will be is being studied.

Spyridoula obtained and Integrated Master on Food Science and Human Nutrition from the Agricultural University of Athens (2016-2021) Her master thesis was about Encapsulation of vitamin D in nanoemulsions for food fortification and pharmaceuticals and by executing all the experiments at the National Hellenic Research Foundation of Athens.

She worked as a Food Scientist Intern for the The Mighty Kitchen in Larnaca, Cyprus
and her project was about product development on vegan chicken alternatives. Moreover, Spyridoula worked as a research and development intern for FrieslandCampina Innovation Center, in Wageningen, The Netherlands, on the development of whey protein powders in lab and pilot-plant scale.