Konstantina’s expertise lies in Descriptive Sensory methodologies (both static and dynamic), Discriminative methodologies as well as with various Consumer methodologies. The main focus of her research has been on managing, training and leading teams, trained and semi-trained panels and applying the relevant methodology and statistical analysis depending on the project’s objective, timeframe and budget. After working for the flavour industry for 5 years, she has gained expertise on the aroma and flavour molecules of food products and got a wide experience in the Sensory and Consumer Insights of Snack products in Europe, Africa and Middle East. At Aarhus University, Konstantina is working with a range of plant and animal food products.
Konstantina acquired her Master’s degree in Food Science and Technology with a specialization in Sensory Science from Copenhagen University and Wageningen University. Her Bachelor degree was in Chemistry (Food Chemistry, Organic Chemistry and Biochemistry) from Aristotle University of Thessaloniki. During both MSc and BSc thesis projects, Konstantina researched the characterisation of the aroma characteristics of food products (wine and rice) with instrumental analysis (GC-MS, GC-O) and their correlation to their sensory characteristics.
