Dr Athina Tziboula-Clarke

Interim Head of Division

School School of Science, Engineering and Technology

Department Division of Food and Drink

Contact info

+44 (0)1382 30 8674

Biography

I completed my PhD at Strathclyde University in 1990 in starch-protein interactions in foods and have subsequently led research at the Hannah Research Institute in the fields of food hydrocolloid interactions and genetic polymorphism of milk proteins, developing expertise in rheology, sensory science, chromatography and photon correlation spectroscopy followed by a career in the food hydrocolloid industry.

My research at Abertay University is focused on understanding the drivers of consumer food preferences and how they relate to physicochemical properties and textures of foods. Food texture is intrinsically linked to the perception of taste and food choice, therefore an  enhanced understanding of these domains will ultimately help to develop healthy food products with consumer appeal that could succeed in the market place.

For example, through a PhD project* carried out in collaboration with Agrico, using Multiple Factor Analysis, a powerful  potato selection "tool" has been developed linking potato texture, colour and dry matter (objective data)  to  potato sensory attributes and consumer potato preferences and acceptability ratings. This tool could enable the selection of potato variants with the appropriate characteristics of interest to the consumer and has the potential to be adapted for use in other food applications.

I am also interested in developing innovative ways of manipulating food texture either through the use of novel functional ingredients from waste by-products, as for example the use of active faba bean flour in bread making or brewing or through the use of innovative technologies such as low frequency ultrasonication to modify yoghurt or cheese textures.

I am engaged in Knowledge Transfer Partnerships through Food Innovation @ Abertay (FIA) working directly with the food industry offering tailored solutions. Examples include formulation and process optimisation through the use of statistical experimental designs and the appropriate selection of functional food hydrocolloids.

I have led the undergraduate food programmes, FCS & FNH between 2014-2018 and the postgraduate programme MSc Food and Drink Innovation between 2013-2017; during my programme leadership both undergraduate programmes have been accredited by IFST & AfN respectively. 

AS a member of the Scottish Government Cross Party Group on Food, I am contributing to policy development on food related issues in Scotland

External examiner for the food programmes of Ulster University (2014-2017)  (taught at Laughry Campus)

External examiner for the undergraduate and postgraduate food programmes, Harper Adams University.

* PhD project title: Application of sensory and consumer science to inform decision-making in potato breeding programmes. Funded by Interface Food & Drink UK, and completed in collaboration with Agrico a Dutch farmers cooperative of 1300 potato growers. Research carried out by Steven Muir.
  • Programme leader for BSc (Hons) Food, Nutrition and Health (FNH) 2015-2018
  • Programme leader for BSc (Hons) Food and Consumer Science (FCS) 2015-2018
  • Programme leader for MSc Food and Drink Innovation 2012-2017

Lecturer on the following Programmes:

  • BSc (Hons) Food Nutrition and Health
  • BSc (Hons) Food and Consumer Sciences

Module leader in the following modules:

  • Food characterisation (stage 2)
  • Research methods  (stage 4)
  • Honours Project (stage 4)
  • Professional skills for the Food and Drink Industry (stage 5)

Contributing lecturer  in the following modules:

  • Food Processing (stage 3)
  • Food product design (stage 2)
  • Current Topics in Food (stage 4)
  • Placement for FNH/FCS (stage 3)

Areas of expertise

  • Dairy science and technology
  • Sensory and consumer science
  • Research methods, statistics and experimental designs
  • Rheology
  • Food hydrocolloids vs processing interactions
  • Ultrasonication of foods
  • Food chemistry and analysis

Accreditations:

During my programme leadership both undergraduate programmes FCS and FNH have been accredited by IFST having led the accreditation process and AfN respectively.

 

 

As a food scientist with expertise in rheology and texture analysis of foods, my principle research interests are in the manipulation of food textures using ultrasonication technology and examination of textures (when applicable) utilising x-Ray computerised tomography.  The utilisation of ultrasonication in food processes is gaining momentum principly due to the simplicity of the technology, ease of application and low cost. Food processes performed under the action of ultrasound are believed to be affected in part by cavitation phenomena and mass transfer enhancement. In  my work I focus on the impact of ultrasonication on the texture of dairy gels (rennet and acid gels) and the underpinning mechanisms explaining the changes observed.

Another area of interest is in the domain of sensory and consumer sciences with the focus on understanding the factors underpinning consumer food choices for potatoes  in order to be able to inform potato bredding programmes (1 PhD student) 

I have also active interest in the utilisation of novel sustainable protein sources from Vicia  faba L. and their derivatives in innovative food applications (1PhD student).

Previous research interests in the following areas: 

(i) Genetic polymorphis of milk proteins: Impact on micellar structure and physicochemical properties of milk.

(ii) Investigation of  the  interactions of food hydrocolloids and milk proteins using dynamic rheology.

 

Publications in Journals

  1. B.S. Chu, R. Divers, A. Tziboula-Clarke and M.A. Lemos. Clitoria ternatea L. flower extract inhibits alpha-amylase during in vitro starch digestion. Am. Res. J. Food Nutr. 1: 1-10 (2017)
  2. S. Mane, D. Bremner, A. Tziboula-Clarke and M. Adília Lemos (2015). Effect of ultrasound on the extraction of anthocyanins from Purple Majesty Potato. Ultrasonics Sonochemistry 27, 509–514
  3. TZIBOULA A, HORNE DS. (1999).  The rôle of αs1--casein in the structure of caprine casein micelles. International Dairy Journal 9 (173-178).
  4. TZIBOULA A, HORNE D S. (1999). Influence of milk proteins on ¿-carrageenan gelation. International Dairy Journal 9 (359-364).
  5. TZIBOULA A, HORNE DS. (1999). Influence of whey protein denaturation on ¿-carrageenan gelation. Colloids and Surfaces B: Biointerfaces 12: 299-308
  6. TZIBOULA A, STEELE W, WEST I, MUIR DD. (1998). Microfiltration of milk with ceramic membranes: influence on casein composition and heat stability. Milchwissenschaft 53: 8-11.
  7. TZIBOULA, A. (1997). Casein diversity in caprine milk and its relation to technological properties: heat stability. International Journal of Dairy Technology 50: 134-138.
  8. DROHAN DD, TZIBOULA A, McNULTY D, HORNE DS. (1997). Milk protein - carrageenan interactions. Food Hydrocolloids 11: 101-107.
  9. TZIBOULA A. (1994). Quantitative fractionation of caprine casein by cation-exchange FPLC. Animal Health and Development 16: 101-107.
  10. TZIBOULA A, SWEETSUR AWM, MUIR DD. (1994). Interactions between phosvitin and milk proteins. International Dairy Journal 4: 491-501.
  11. TZIBOULA A, MUIR DD. (1993). Milk protein-carbohydrate interactions. International Dairy Journal 3: 209-223.
  12. TZIBOULA A, MUIR DD. (1993). Effect of starches on the heat stability of milk. International Journal of Food Science and Technology 28: 13-24.
  13. TZIBOULA A, MUIR DD. (1993). Effect of phosphorylated starches on the heat stability of milk. Milchwissenschaft 48: 314-318.
  14. LAW AJR, TZIBOULA, A. (1993). Fractionation of caprine ¿-casein and examination of polymorphism by FPLC. Milchwissenschaft 48: 68-71.
  15. TZIBOULA A, DALGLEISH DG. (1992). Complexes between phosphoproteins: interactions of phosvitin with bovine casein micelles. Food Hydrocolloids 6: 153-162.
  16. LAW AJR, TZIBOULA A. (1992). Quantitative fractionation of caprine casein by cation-exchange FPLC. Milchwissenschaft 47: 558-562
  17. TZIBOULA A, DALGLEISH DG. (1990). Interaction of phosvitin with casein micelles in milk. Food Hydrocolloids 4: 149-159.

 

Thesis and articles in books

  1. TZIBOULA-CLARKE A. (2002). Goat milk In Encyclopedia of Dairy Sciences (eds H. Roginski, P.F. Fox, J.W. Fuquay pp. 1270-1279.
  2. TZIBOULA A, HORNE D S. (2000).  Influence of heat treatment on ¿-carageenan gelation in milk. In Gums and Stabilisers for the Food Industry 10 (eds PA Williams, GO Phillips), pp.           .The Royal Society of Chemistry,Cambridge.
  3. TZIBOULA A, HORNE DS. (1998). Influence of milk proteins on the gel transition temperature and the mechanical properties of weak ¿-carrageenan gels. In Gums and Stabilisers for the Food Industry 9: (eds PA Williams, GO Phillips), pp.202-211. The Royal Society of Chemistry, Cambridge.
  4. TZIBOULA A, DALGLEISH DG. (1992). Interactions between phosphoproteins and phosphoprotein complexes: phosvitin and casein micelles. In Protein Interactions (ed H Visser), pp. 73-85. VCH Publishers, Weinheim
  5. TZIBOULA A. (1990). Milk protein-carbohydrate interactions in sterilised milk products. PhD Thesis, University of Strathclyde.
  6. TZIBOULA A. (1984).  Investigation of the effects of minor components on the oxidative stability of refined deodorized oils and fats as measured by the rancimat method.  MSc Thesis, University of London, UK.



 

More Information

Funding

 

Publications in Journals

  1. CHU, BS. Chu, DIVERS R, TZIBOULA-CLARKE A. and LEMOS MA (2017) Clitoria ternatea L. flower extract inhibits alpha-amylase during in vitro starch digestion. Am. Res. J. Food Nutr. 1 (1-10)
  2. SHON, M, BREMNER, D, TZIBOULA A, LEMOS A (2015) Effect of ultrasound on the extraction of anthocyanins from Purple Majesty Potato, Ultrasonics Sonochemistry 27 (509-514)
  3. TZIBOULA-CLARKE A (2003) Goat milk in: JW Fuquay, PF Fox (Eds) Encyclopedia of Dairy Sciences, Academic Press, San Diego, CA, 2003: 1270-1279.
  4. TZIBOULA A, HORNE DS. (1999).  The rôle of αs1--casein in the structure of caprine casein micelles. International Dairy Journal 9 (173-178).
  5. TZIBOULA A, HORNE D S. (1999). Influence of milk proteins on ¿-carrageenan gelation. International Dairy Journal 9 (359-364).
  6. TZIBOULA A, HORNE DS. (1999). Influence of whey protein denaturation on ¿-carrageenan gelation. Colloids and Surfaces B: Biointerfaces 12: 299-308
  7. TZIBOULA A, STEELE W, WEST I, MUIR DD. (1998). Microfiltration of milk with ceramic membranes: influence on casein composition and heat stability. Milchwissenschaft 53: 8-11.
  8. TZIBOULA, A. (1997). Casein diversity in caprine milk and its relation to technological properties: heat stability. International Journal of Dairy Technology 50: 134-138.
  9. DROHAN DD, TZIBOULA A, McNULTY D, HORNE DS. (1997). Milk protein - carrageenan interactions. Food Hydrocolloids 11: 101-107.
  10. TZIBOULA A. (1994). Quantitative fractionation of caprine casein by cation-exchange FPLC. Animal Health and Development 16: 101-107.
  11. TZIBOULA A, SWEETSUR AWM, MUIR DD. (1994). Interactions between phosvitin and milk proteins. International Dairy Journal 4: 491-501.
  12. TZIBOULA A, MUIR DD. (1993). Milk protein-carbohydrate interactions. International Dairy Journal 3: 209-223.
  13. TZIBOULA A, MUIR DD. (1993). Effect of starches on the heat stability of milk. International Journal of Food Science and Technology 28: 13-24.
  14. TZIBOULA A, MUIR DD. (1993). Effect of phosphorylated starches on the heat stability of milk. Milchwissenschaft 48: 314-318.
  15. LAW AJR, TZIBOULA, A. (1993). Fractionation of caprine ¿-casein and examination of polymorphism by FPLC. Milchwissenschaft 48: 68-71.
  16. TZIBOULA A, DALGLEISH DG. (1992). Complexes between phosphoproteins: interactions of phosvitin with bovine casein micelles. Food Hydrocolloids 6: 153-162.
  17. LAW AJR, TZIBOULA A. (1992). Quantitative fractionation of caprine casein by cation-exchange FPLC. Milchwissenschaft 47: 558-562
  18. TZIBOULA A, DALGLEISH DG. (1990). Interaction of phosvitin with casein micelles in milk. Food Hydrocolloids 4: 149-159.

 

Thesis and articles in books

  1. TZIBOULA-CLARKE A. (2002). Goat milk In Encyclopedia of Dairy Sciences (eds H. Roginski, P.F. Fox, J.W. Fuquay pp. 1270-1279.
  2. TZIBOULA A, HORNE D S. (2000).  Influence of heat treatment on ¿-carageenan gelation in milk. In Gums and Stabilisers for the Food Industry 10 (eds PA Williams, GO Phillips), pp.           .The Royal Society of Chemistry,Cambridge.
  3. TZIBOULA A, HORNE DS. (1998). Influence of milk proteins on the gel transition temperature and the mechanical properties of weak ¿-carrageenan gels. In Gums and Stabilisers for the Food Industry 9: (eds PA Williams, GO Phillips), pp.202-211. The Royal Society of Chemistry, Cambridge.
  4. TZIBOULA A, DALGLEISH DG. (1992). Interactions between phosphoproteins and phosphoprotein complexes: phosvitin and casein micelles. In Protein Interactions (ed H Visser), pp. 73-85. VCH Publishers, Weinheim
  5. TZIBOULA A. (1990). Milk protein-carbohydrate interactions in sterilised milk products. PhD Thesis, University of Strathclyde.
  6. TZIBOULA A. (1984).  Investigation of the effects of minor components on the oxidative stability of refined deodorized oils and fats as measured by the rancimat method.  MSc Thesis, University of London, UK.



 

Esteem

Member if the Institute of Food Science and Technology

Fellow of the Higher Education Academy

Member of the Organising committee of the Food Hydrocolloid Trust.

External Examiner of the undergraduate  Food programmes taught at Laughry Campus, University of Ulster (2014-2017

External Examiner of the undergraduate and postgraduate food programmes, Harper Adams University (2016-)

Editorial member of the International Dairy Journal 1998-2002

Stem Ambassador (2017-)

Member of Scottish Givernment Cross Party Group on Food (2015-)

Member of the School of science Engineering and Technology Athena Swan committee (2016-)

Knowledge Exchange

In collaboration with FIA team ongoing support to the various funded projects. Examples: 

2018: 1 Knowledge Transfer Partnership (2018-), 2 year project PI, 150K

2012 Interface Innovation  voucher with Scotherbs to investigate the potential of Microwave pasteurisation for the preservation of pesto,PI,  5K

2012 Interface Innovation voucher with Matthew Algie, PI, 5K

1999 Investigation into kappa carrageenan milk protein interactions, Nestle Konolfingen, PI, 90K

1998 FAGE Greece,PI, 10K

 

Outreach

2014-15 Working with Websters High School (Kirriemuir) with the Princes Trust developing a new food product .

2011-2013 Science Roadshow, Abertay University (Demosntrating food science experiments to secondary schools in Tayside and Fife)

2013 Co-developed CPD for Home economics teachers, Abertay University

2012 Invited speaker, teachmeet (2012)

2012 Food science on your plate, Rosebank primary school, Dundee

2011 Food science on your plate, Dundee Science Festival 

 

 

 

Meet the rest of the team

Dr Karen Barton

Dr Karen Barton

Division of Food and Drink | Lecturer

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Ms Kathryn Cairnie-Lyall

Ms Kathryn Cairnie-Lyall

Division of Food and Drink | Placement Tutor

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