Contact Dr Maria Anastasiadi
Areas of expertise
- Applied Informatics
- Food Quality
- Food waste
- Plants and microbes
Dr Maria Anastasiadi graduated from the University of Crete with a degree in Chemistry where she specialised in water analysis using ion chromatography.
She then studied for an MSc in Food Science and Technology at the Agricultural University of Athens with an emphasis on Food Microbiology and Predictive Modelling.
She later obtained a PhD in Plant Science and Analytical Chemistry from the same institute. Her PhD was on the biochemical and chemometric analysis of Greek wines and grapes with respect to their phenolic content and antioxidant properties. She specialised in a wide range of laboratory and data analysis techniques including HPLC-DAD, LC/MS, and Multivariate Analysis.
She has also completed a graduate certificate in Statistics at the University of Sheffield and a BBSRC Research Community Course in Systems Training in Maths Informatics and Computational Biology.
She has recently completed a sponsored part-time MSc in Applied Bioinformatics at Cranfield University.
Previous job experience include the role of Application Chemist at the Benaki Phytopathological Institute in Athens, Greece and R&D Plant Scientist at Unilever R&D, UK.
Dr Anastasiadi’s research focuses on characterising the biochemical profile of a wide range of fresh produce as this is influenced by genetic makeup, environmental conditions and agricultural practices as well as postharvest treatments and storage conditions. This involves the applications of a combination of laboratory techniques such as HPLC, LC/MS and GC/MS to capture a wide variety of key metabolites related to quality, health promoting properties, stress responses and flavour characteristics. Furthermore, a variety of in silico methods are applied, including statistically based multivariate analysis and Machine Learning techniques, with the aim to reveal hidden patterns in multivariate and high throughput datasets and construct predictive physiological and temporal models to aid the industry to improve fresh produce quality and minimise waste. Other applications include informing new breeding programmes for the selection of cultivars with enhanced health promoting properties and desirable quality traits and the development of new plant-based food products naturally rich in health promoting phytonutrients.
Projects Dr Anastasiadi is currently working on include:
Extension of UK asparagus season using dynamically controlled atmosphere. The project is seeking to understand and control the factors which compromise the quality and acceptability of English-grown asparagus.
Sponsor: Innovate UK, Biotechnology and Biological Sciences Research Council (BBSRC), Partners: Cobrey Farms, International Controlled Atmosphere (ICA).
Keeping UK-grown apples full of flavour for longer. The aim of this project is to extend the ‘flavour-life’ of UK apples, by up to six weeks, through employing state-of-the-art multiwavelength photo-sensors allied to improved postharvest storage.
Sponsor: Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK, Partners: Avalon Produce Ltd, Richard Hochfeld Ltd, Chelsea Technologies Group Ltd, Greenyard Fresh UK Ltd and Tesco Stores Ltd.
Avalon Produce Ltd,
Richard Hochfeld Ltd,
Greenyard Fresh UK Ltd
Articles In Journals
- Anastasiadi M, Collings ER, Shivembe A, Qian B & Terry LA (2020) Seasonal and temporal changes during storage affect quality attributes of green asparagus, Postharvest Biology and Technology, 159 (January) Article No. 111017. Dataset/s: 10.17862/cranfield.rd.8160158
- Anastasiadi M & Lambert RJ (2017) Modelling the effect of combined antimicrobials: A base model for multiple-hurdles, International Journal of Food Microbiology, 252 (July) 10-17.
- Anastasiadi M, Mohareb FR, Redfern SP, Berry M, Simmonds MS & Terry LA (2017) Biochemical profile of heritage and modern apple cultivars and application of machine learning methods to predict usage, age, and harvest season, Journal of Agricultural and Food Chemistry, 65 (26) 5339-5356.
- Anastasiadi M, Polizzi K & Lambert RJ (2017) An improved model for the analysis of combined antimicrobials: a replacement for the Chou‐Talalay combination index method, Journal of Applied Microbiology, 124 (1) 97-107.
- Anastasiadi M, Mwangi PM, Ordaz-Ortiz JJ, Redfern SP, Berry M, Simmonds MSJ & Terry LA (2016) Tissue biochemical diversity of 20 gooseberry cultivars and the effect of ethylene supplementation on postharvest life, Postharvest Biology and Technology, 117 141-151.
- Spanou CI, Veskoukis S, Stagos D, Liadaki K, Aligiannis N, Angelis A, Skaltsounis AL, Anastasiadi M, Haroutounian SA & Kouretas D (2012) Effects of Greek legume plant extracts on xanthine oxidase, catalase and superoxide dismutase activities, Journal of Physiology and Biochemistry, 68 (1) 37-45.
- Anastasiadi M, Pratsinis H, Kletsa D, Skaltsounis AL & Haroutounian SA (2012) Grape stem extracts: Polyphenolic content and assessment of their in vitro antioxidant properties, LWT - Food Science and Technology, 48 (2) 316-322.
- Anastasiadi M, Pratsinis H, Kletsas D, Skaltsounis AL & Haroutounian SA (2010) Bioactive non-coloured polyphenols content of grapes, wines and vinification by-products: Evaluation of the antioxidant activities of their extracts, Food Research International, 43 (3) 805-813.
- Anastasiadi M, Zira A, Magiatis P, Haroutounian SA, Skaltsounis AL & Mikros E (2009) 1H NMR-based metabonomics for the classification of Greek wines according to variety, region, and vintage. Comparison with HPLC data, Journal of Agricultural and Food Chemistry, 57 (23) 11067-11074.
- Anastasiadi M, Chorianopoulos NG, Nychas GJE & Haroutounian SA (2009) Antilisterial activities of polyphenol-rich extracts of grapes and vinification by-products, Journal of Agricultural and Food Chemistry, 57 (2) 457-463.
- Boziaris IS, Skandamis PN, Anastasiadi M & Nychas GIE (2007) Effect of NaCl and KCl on fate and growth/no growth interfaces of Listeria monocytogenes Scott A at different pH and Nisin concentrations, Journal of Applied Microbiology, 102 (3) 796-805.