Koussissi Elisabeth

Elisabeth is a graduate of the Department of Oenology and Beverage Technology of the T.E.I. of Athens (Athens University of Applied Sciences). She carried out her MSc in Food Biotechnology and PhD in Sensory Science at the University of Strathclyde in Glasgow, where she also worked as a Research Fellow, contributing to the teaching of the International MSc courses of “Food Biotechnology” and “Food Science and Microbiology”.

From 2007 to 2018 she worked in the Research and Development Department of HEINEKEN B.V. in the Netherlands, as Sensory and Flavour Scientist, leading and contributing to multiple research and development projects, and supervising PhD students while collaborating with the Academia.

Since 2018, she works in the Department of Wine, Vine and Beverage Sciences of the University of West Attica in Athens, as Assistant Professor.

Her research interests include:

• Sensory evaluation of different drink and food products
• Flavour understanding of wine, beer and beverages in general
• Relationship between different production technologies for wine, beer and other beverages and the resulting sensory and analytical character of the products
• Effect of raw materials on the sensory character of different beverages