Stella Lignou

Email:
s.lignou@reading.ac.uk
Phone:
+44 (0) 118 378 8717
Job title:
Associate Professor

Responsibilities:

Programme Director for MSc Food Science & MSc Food Technology: Quality Assurance
Admissions Tutor (Postgraduate Taught)
Sensory Science Centre
Coordinator of Summer School for Year 12 students.

Office

2-53

Building location

Harry Nursten

Areas of interest

Stella's research sits at the cross-section of flavour and sensory analysis. She uses a number of analytical techniques including state-of-the-art gas chromatography-mass spectrometry (GC-MS) and olfactometry (GC-O), capillary electrophoresis, and liquid chromatography-mass spectrometry (LC-MS) – facilities based at the Flavour Centre – to characterise the quality of the products and trained consumer panels in order to understand how the sensorial properties of the foods are perceived by humans (facilities based at the Sensory Science Centre).

Her main topics of focus are:

flavour profile of fresh produce and other products
sensory profile of various sources of alternative proteins
consumers’ responses to sustainable packaging and innovative technologies such as 3D food printing
development of products for targeted groups of people (i.e. older adults, cancer patients).

Research projects

Current Projects:

2021-2024: FoodBioSystems DTP Case PhD with Arla Foods and University of Surrey. Optimising the sensorial and nutritional value of plant based milk alternatives. Roisin McCarron.

2021-2022: PhD student funded by Commonwealth Split-site scholarship. Investigation of the effect of cultivar and pre-treatments on the behaviour of sweet potato puree under 3D printing conditions. Adedoyin Agubiande.

2022: European Institute of Innovation and Technology (EIT Food) – research grant in collaboration with Aarhus University, Maspex, VTT, Bioazul, Eroski and the Polish Academy of Sciences, " InformPack: Development of public engagement actions, tools and strategies to enable a sustainable shift in food packaging culture in Europe", Dr Victoria Norton.

Completed Projects:

2021: European Institute of Innovation and Technology (EIT Food) – research grant in collaboration with Colruyt, Syntegon, Fraunhofer, Strauss "Paper packaging for SENSitivE foods – Pack4Sense", Dr Bola Oloyede.

2021: European Institute of Innovation and Technology (EIT Food) – Proof of Concept grant in collaboration with Aarhus University, Maspex, VTT and Bioazul on "An all you need to know online guide for sustainable disposal of food packaging – InFormPack", Dr Bola Oloyede.

2020-2021: RETF Fund (University of Reading) – "Impact of biodiverse pasture on the nutritional quality, eating quality and peroxidisability index of lamb meat", led by Dr Kirsty Kliem.

2020: European Institute of Innovation and Technology (EIT Food) – research grant in collaboration with AZTI, University of Warsaw, Maspex, Natural Machines on "New food solutions for cancer patients – Oncofood", Dr Bola Oloyede.

2020: European Institute of Innovation and Technology (EIT Food) – research grant in collaboration with DSM, Roquette, and Nestle and led by Prof Ian Givens – "Our Nutritious Protein", Dr Nur Liana Binti Sulaiman.

2020: European Institute of Innovation and Technology (EIT Food) – research grant in collaboration with Matis, University of Hohenheim, ABP Food Group and led by Prof Chris Reynolds on "Seaweed supplementation to mitigate methane emmissions by cattle – SeaCH4NGE".

2019: European Institute of Innovation and Technology (EIT Food) – research grant in collaboration with Bosch Packaging, Fraunhofer, Strauss, Colruyt on "Innovative paper-based packaging technology and pack styles for food products – InPAPER", Dr Bola Oloyede.

2018: SCFP Strategic Fund (University of Reading) with Dr James Hall, Dr Sarah Allman, Dr Livia Bartok-Partay, Dr Stephanie Bull, Dr Maria-Jose Oruna-Concha and Miss Charlotte Harman on "Using virtual reality to enhance recruitment across SCFP".

2017: Food Theme Pump Priming Award (University of Reading) with Dr Maria Jose Oruna-Concha, Prof Lisa Methven, Prof Margot Gosney and Mrs Carol Fairfield on "Impact of 3D Food Printing on Consumers – Organisation of Workshop".

Academic qualifications

PhD in Flavour Chemistry, University of Reading, 2011
MSc in Food Technology – Quality Assurance, University of Reading, 2008
Diploma in Chemical Engineering, National Technical University of Athens, 2005.

Professional bodies/affiliations

Fellow of the Instiute of Food Science and Technology (FIFST)
Fellow of the Higher Education Academy.

External activities

Member of the Institute of Food Science and Technology's Sensory Science Group (SSG)
Member of the BSI AW/012 Sensory Analysis Committee
UK representative at the European Sensory Science Society (E3S).

Publications

Lovegrove, J. ORCID: 0000-0001-7633-9455 , O'Sullivan, D. ORCID: 0000-0003-4889-056X , Tosi, P. , Millan, E. ORCID: 0000-0002-2421-2855 , Todman, L. , Bishop, J. ORCID: 0000-0003-2114-230X , Chatzifragkou, A. ORCID: 0000-0002-9255-7871 , Clegg, M. , Hammond, J. ORCID: 0000-0002-6241-3551 , Jackson, K. ORCID: 0000-0002-0070-3203 , Jones, P. ORCID: 0000-0003-3464-5424 , Lignou, S. ORCID: 0000-0001-6971-2258 , Macready, A. ORCID: 0000-0003-0368-9336 , McMeel, Y. , Parker, J. ORCID: 0000-0003-4121-5481 , Rodriguez-Garcia, J. ORCID: 0000-0002-4986-3144 , Sharp, P. , Shaw, L. , Smith, L. ORCID: 0000-0002-9898-9288 , Tebbit, M. (2023) 'Raising the pulse': the environmental, nutritional and health benefits of pulse-enhanced foods. Nutrition Bulletin , 48 (1). pp. 134-143. ISSN: 1471-9827 | doi: https://dx.doi.org/10.1111/nbu.12601

Norton, V. , Lignou, S. ORCID: 0000-0001-6971-2258 , Methven, L. (2022) Promoting protein intake in an ageing population: product design implications for protein fortification. Nutrients , 14 (23). ISSN: 2072-6643 | doi: https://dx.doi.org/10.3390/nu14235083
Norton, V. , Waters, C. , Oloyede, O. , Lignou, S. ORCID: 0000-0001-6971-2258 (2022) Exploring consumers’ understanding and perception of sustainable food packaging in the UK. Foods , 11 (21). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods11213424
Norton, V. , Lignou, S. ORCID: 0000-0001-6971-2258 , Faka, M. , Methven, L. (2022) Individual variation in mouthfeel sensitivity: investigating influences of whey protein content, consumer age, food format and fat addition. Food Quality and Preference , 101 ISSN: 0950-3293 | doi: https://dx.doi.org/10.1016/j.foodqual.2022.104638
Hunter, P. , Chadwick, M. , Graceson, A. , Hambidge, A. , Hand, P. , Heath, J. , Lignou, S. ORCID: 0000-0001-6971-2258 , Oruna-Concha, M. ORCID: 0000-0001-7916-1592 , Pink, D. , Bindukala, R. , Wagstaff, C. ORCID: 0000-0001-9400-8641 , Burker, G. , Monaghan, J. (2022) Elucidation of the biochemical pathways involved in two distinct cut-surface discolouration phenotypes of lettuce. Postharvest Biology and Technology , 183 ISSN: 0925-5214 | doi: https://dx.doi.org/10.1016/j.postharvbio.2021.111753

Turner, L. , Wagstaff, C. ORCID: 0000-0001-9400-8641 , Gawthrop, F. , Lignou, S. ORCID: 0000-0001-6971-2258 (2021) Consumer acceptability and sensory profile of three new celery (Apium graveolens) hybrids and their parental genotypes. International Journal of Molecular Sciences , 22 (24). ISSN: 1422-0067 | doi: https://dx.doi.org/10.3390/ijms222413561
Turner, L. , Lignou, S. ORCID: 0000-0001-6971-2258 , Gawthrop, F. , Wagstaff, C. ORCID: 0000-0001-9400-8641 (2021) Investigating the relationship of genotype and geographical location on volatile composition and sensory profile of celery (Apium graveolens). International Journal of Molecular Sciences , 22 (21). ISSN: 1422-0067 | doi: https://dx.doi.org/10.3390/ijms222112016
Norton, V. , Lignou, S. ORCID: 0000-0001-6971-2258 , Faka, M. , Rodriguez-Garcia, J. ORCID: 0000-0002-4986-3144 , Methven, L. ORCID: 0000-0001-6940-7579 (2021) Investigating methods to mitigate whey protein derived mouthdrying. Foods , 10 (9). pp 0. ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods10092066
Turner, L. , Dawda, D. , Wagstaff, C. ORCID: 0000-0001-9400-8641 , Gawthrop, F. , Lignou, S. ORCID: 0000-0001-6971-2258 (2021) Influence of harvest maturity on the aroma quality of two celery (Apium graveolens) genotypes. Food Chemistry , 365 ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2021.130515
Turner, L. , Lignou, S. ORCID: 0000-0001-6971-2258 , Gawthrop, F. , Wagstaff, C. ORCID: 0000-0001-9400-8641 (2021) Investigating the relationship of genotype and climate conditions on the volatile composition and sensory profile of celery (apium graveolens). Foods , 10 (6). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods10061335
Bell, L. ORCID: 0000-0003-2895-2030 , Kitsopanou, E. , Oloyede, O. , Lignou, S. ORCID: 0000-0001-6971-2258 (2021) Important odorants of four Brassicaceae species, and discrepancies between glucosinolate profiles and observed hydrolysis products. Foods , 10 (5). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods10051055
Oloyede, O. ORCID: 0000-0001-6392-0937 and Lignou, S. ORCID: 0000-0001-6971-2258 (2021) Sustainable paper-based packaging: a consumer’s perspective. Foods , 10 (5). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods10051035
Lignou, S. ORCID: 0000-0001-6971-2258 and Oloyede, O. (2021) Consumer acceptability and sensory profile of sustainable paper-based packaging. Foods , 10 (5). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods10050990
Norton, V. , Lignou, S. , Methven, L. ORCID: 0000-0001-6940-7579 (2021) Influence of age and individual differences on mouthfeel perception of whey protein-fortified products: a review. Foods , 10 (2). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods10020433
Norton, V. , Lignou, S. , Methven, L. ORCID: 0000-0001-6940-7579 (2021) Whey protein derived mouthdrying found to relate directly to retention post consumption but not to induced differences in salivary flow rate. Foods , 10 (3). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods10030587
Turner, L. , Lignou, S. , Gawthrop, F. , Wagstaff, C. (2021) Investigating the factors that influence the aroma profile of Apium graveolens: a review. Food Chemistry , 345 ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2020.128673

Bell, L. ORCID: 0000-0003-2895-2030 , Lignou, S. , Wagstaff, C. (2020) High glucosinolate content in rocket leaves (Diplotaxis tenuifolia and Eruca sativa) after multiple harvests is associated with increased bitterness, pungency, and reduced consumer liking. Foods ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods9121799
Diana Mohd Nor, N. , Lignou, S. , Bell, L. ORCID: 0000-0003-2895-2030 , Houston-Price, C. ORCID: 0000-0001-6368-142X , Harvey, K. , Methven, L. (2020) The relationship between glucosinolates and the sensory characteristics of steamed-pureed turnip (Brassica rapa subsp. rapa). Foods , 9 (11). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods9111719
Norton, V. , Lignou, S. , Bull, S. , Gosney, M. , Methven, L. (2020) Consistent effects of whey protein fortification on consumer perception and liking of solid food matrices (cakes and biscuits) regardless of age and saliva flow. Foods , 9 (9). ISSN: 2304-8158 | doi: https://dx.doi.org/10.3390/foods9091328
Norton, V. , Lignou, S. , Bull, S. , Gosney, M. , Methven, L. (2020) An investigation of the influence of age and saliva flow on the oral retention of whey protein and its potential effect on the perception and acceptance of whey protein beverages. Nutrients , 12 (9). ISSN: 2072-6643 | doi: https://dx.doi.org/10.3390/nu12092506

Hunter, P. , Pink, D. , Hand, P. , Heath, J. , Barker, G. , Hambidge, A. , Lignou, S. , Oruna-Concha, M. , Radha, B. , Wagstaff, C. , Monaghan, J. (2019) A genetic approach to improving postharvest quality in lettuce. Acta Horticulturae (1256). pp. 295-302. ISSN: 0567-7572 | doi: https://dx.doi.org/10.17660/ActaHortic.2019.1256.41
Chua, X. , Uwiduhaye, E. , Petroula, T. , Lignou, S. , Griffiths, H. , Baines, D. , Parker, J. (2019) Changes in aroma and sensory profile of food ingredients smoked in the presence of a zeolite filter. In: Guthrie, B. , Beauchamp, J. , Buettner, A. , (eds.) Sex, Smoke and Spirits: The Role of Chemistry. , 1321. ACS Symposium Series pp. 67-79. | doi: https://dx.doi.org/10.1021/bk-2019-1321.ch006
Yahya, H. , Lignou, S. , Wagstaff, C. , Bell, L. (2019) Changes in bacterial loads, gas composition, volatile organic compounds, and glucosinolates of fresh bagged Ready-To-Eat rocket under different shelf life treatment scenarios. Postharvest Biology and Technology , 148 pp. 107-119. ISSN: 9255214 | doi: https://dx.doi.org/10.1016/j.postharvbio.2018.10.021

Oruna-Concha, M. ORCID: 0000-0001-7916-1592 , Lignou, S. , Feeny, E. , Beegan, K. , Owen, K. , Harbourne, N. (2018) Investigating the phytochemical, flavour and sensory at-tributes of mature and microgreen coriander (Coriandrum sativum).. | doi: https://dx.doi.org/10.3217/978-3-85125-593-5
Bell, L. , Oloyede, O. , Lignou, S. , Wagstaff, C. , Methven, L. (2018) Taste and flavour perceptions of glucosinolates, isothiocyanates, and related compounds. Molecular Nutrition & Food Research , 62 (18). ISSN: ‎1613-4125 | doi: https://dx.doi.org/10.1002/mnfr.201700990
Parker, J. ORCID: 0000-0003-4121-5481 , Lignou, S. , Shankland, K. , Kurwie, P. , Griffiths, H. , Baines, D. (2018) Development of a technology for reducing polycyclic aromatic hydrocarbons in smoked food and smoked ingredients. Journal of Agricultural and Food Chemistry , 66 (10). pp. 2449-2458. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/acs.jafc.6b05399

Hunter, P. , Atkinson, L. , Vickers, L. , Lignou, S. , Oruna-Concha, M. , Pink, D. , Hand, P. , Barker, G. , Wagstaff, C. , Monaghan, J. (2017) Oxidative discolouration in whole-head and cut lettuce: biochemical and environmental influences on a complex phenotype and potential breeding strategies to improve shelf-life. Euphytica , 213 (8). ISSN: 0014-2336 | doi: https://dx.doi.org/10.1007/s10681-017-1964-7

Tzia, C. , Giannou, V. , Lignou, S. , Lebesi, D. (2015) Sensory evaluation of foods. In: Varzakas, T. and Tzia, C. , (eds.) Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes. CRC Press pp. 41-71. ISBN: 9781498721776
Lignou, S. and Parker, J. (2015) Flavor production. In: Varzakas, T. and Tzia, C. , (eds.) Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes . CRC Press pp. 615-643. ISBN: 9781498721776 | doi: https://dx.doi.org/10.1201/b19398-20
Lignou, S. , Parker, J. , Hurr, B. , Garcia, P. , Baxter, C. , Mottram, D. (2015) Quality characteristics of six Charentais cantaloupe genotypes during storage. Flavour Science. flav pp. 503-506.

Lignou, S. , Parker, J. , Baxter, C. , Mottram, D. (2014) Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities. Food Chemistry , 148 pp. 218-229. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2013.10.045

Lignou, S. , Parker, J. , Oruna-Concha, M. , Mottram, D. (2013) Flavour profile of three novel acidic varieties of muskmelon (Cucumis melo L.). Food Chemistry , 139 (1-4). pp. 1152-1160. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2013.01.068

Lignou, S. , Parker, J. , Baxter, C. , Mottram, D. (2011) Effect of harvest maturity and variety on chemical and sensory characteristics of charentais cantaloupe melons. In: Hofmann, T. , Meyerhof, W. , Schieberle, P. , (eds.) Advances and Challenges in Flavor Chemistry & Biology. Deutsche Forschungsanstalt für Lebensmittelchemie , Freising, Germany. pp. 370-373. ISBN: 9783938896389

Stella Lignou

Office

Building location

Areas of interest

Research projects

Current Projects:

Completed Projects:

Academic qualifications

Professional bodies/affiliations

External activities

Publications

2023

2022

2021

2020

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2018

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2013

2011