Spyridoula Arapi

Scientific Researcher – PhD Candidate

She 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. Hereby, the relationship between chemical composition, physicochemical properties, production parameters and functionality will be studied.

Spyridoula obtained an Integrated Master on Food Science and Human Nutrition from the Agricultural University of Athens (2016-2021). Her master thesis was about the ‘’Encapsulation of vitamin D in nanoemulsions for food fortification and pharmaceuticals’’ 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 the product development of vegan chicken alternatives. Moreover, Spyridoula worked as a research and development intern for FrieslandCampina Innovation Center, in Wageningen, The Netherlands, on the heat-induced aggregation of whey proteins.