About

Theocharia Tsagkaropoulou received an Integrated MSc in Agriculture with specialization in Food Science and Technology from Aristotle University of Thessaloniki (Greece) in 2017. In her MSc thesis project she investigated the acid, thermal and osmotic stress response of L. monocytogenes grown in a substrate with various glucose concentrations to evaluate the potential acid adaptation and cross protection of the foodborne pathogen. After, she specialized in the field of Food Safety by obtaining a MSc in Food Safety from Wageningen University & Research, the Netherlands in 2020. During her second MSc thesis she studied the role of PIWI/Argonaute proteins in Bacillus cereus. Further experience was gained throughout her internship at the Institute of Food Safety and Analytical sciences at Nestlé Research in Lausanne, Switzerland, where she continued to work as Junior Research Assistant in the field of Food Safety. As of November 2021, she is working as a PhD student at the Department of Food and Nutritional Sciences, University of Reading (United Kingdom). Her research focuses on Microbial Responses towards High Hydrostatic Pressure pasteurisation and Identification of mechanisms of action.