Dr Amalia Tsiami
Amalia has extensive experience in food research in academia as well as the food industry. The main interest of her work is the investigation of the relationship between diet and health. She focuses on the effects of dietary intervention on risk factors of type two diabetes and cardiovascular disease. She is focusing on health inequality and healthy eating in diverse and deprived multi-ethnic communities in UK.
She is interested in the role of nutrition and hydration in the wellbeing of vulnerable populations such as young children, as well as older adults. A particular interest is the effectiveness of nutrition in reducing the risk of dementia through diet and how nutrition and hydration could improve the quality of life for this population. The latest focus of her research is related to plant-based diets and their effect on health, especially for children and the food provision at schools. Her research interests also include the evaluation of senses and their role in consumer behaviour to food choices, perception of food quality and authenticity.
Amalia has led numerous food industry-related projects as well as projects funded by the European Union, related to the functionality of gluten protein and the REDOX phenomena in the technological importance of baked goods, as well as to the importance of incorporating soluble fibre in baked goods to improve public health.
She has also worked extensively on the use of hydrocolloids in NPD in order to enhance food quality. Her work on gluten and baking performance as well as the effect of sugar reduction in baked goods is well documented. Amalia has published more than 80 peer-reviewed articles and conference proceedings.
Amalia was instrumental in the establishment and food research support at the Food Innovation Centre at UWL, supporting numerous SME’s in improving and enhancing their NPD and food processing solutions.
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Qualifications
BSc Food Technology and Nutrition (Technological Educational Institute of Thessaloniki), PGCE (University of Reading/Thames Valley University), MSc Food Quality Assurance (University of Reading), PhD Chemical Sciences (University of East Anglia)
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Memberships
The Nutritional SocietyInstitute of Food Science & Technology (IFST)ATINER (Athens Institute for Education and Research)Public Health Research UnitNursing Research Unit
Teaching
I am an Associate Professor of Food Science and am on the editorial board of the Food and Nutrition Journal. I am the academic support for the West London Food Innovation Laboratory, overseeing its business and research outputs. My interests include diet and health in regards to type-two diabetes and cardiovascular disease, and the role of nutrition and hydration in the wellbeing of the older adults.
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Research and publications
Journal articles
Ahmed, Arif, Tsiami, Amalia and Khan, Hafiz T.A. (2023) Effects of dietary and lifestyle management on type 2 diabetes development among ethnic minority adults living in the UK: a generational shift. International Journal of Gastronomy and Food Science, 31. p. 100634. ISSN 1878-450X
Tucker, J., Tsiami, A. and Stock, R., 2022. An experimental food label applied to food served at a school (aged 11–18 years) in Greater London and its influence on adolescent food choices. International Journal of Gastronomy and Food Science, 30, p.100593.
Wojciech Lara, Szymon , Tsiami, Amalia and Ryan, Philippa (2022) Self-pollinating crop isolation techniques for micro scale gardeners with limited access to arable land. A mini review. Acta Scientific Nutritional Health, 6 (5). pp. 73-82. ISSN 2582-1423
Wojciech Lara, S., Tsiami, A., Ryan, P. and Cross, P., 2021. Defining crop terminology, crucial in tackling food & nutrition insecurity. Baking Europe, (Winter), pp.24-29.
Wojciech Lara, S., Tsiami, A. and Cross, P., 2021. Forgotten edibles-a guarantee of future food security. Baking Europe, (Summer), pp.36-39.
Tsiami, A., Bak, A. and Manginas, A., 2021. Nutrition and hydration for older adults living with dementia in care. Baking Europe, (Autumn), pp.35-39.
Tsiami A. Carrubba S. Manginas K.M. 2021 When are plant-based diets healthy and balanced? Baking Europe, Spring.
Taghipour, A., Khazaei, S., Ghodsian, S., Shajarizadeh, M., Olfatifar, M., Foroutan, M., Eslahi, A.V., Tsiami, A., Badri, M. and Karanis, P., 2021. Global prevalence of Cryptosporidium spp. in cats: A systematic review and meta-analysis. Research in Veterinary Science.
Clodoveo, M.L., Corbo, F. and Tsiami, A., 2020. EVOO-lution: Does the extra virgin olive oil consumption model change at the restaurant? International Journal of Gastronomy and Food Science, p.100238.
Masangkay, F.R., Milanez, G.D., Tsiami, A., Hapan, F.Z., Somsak, V., Kotepui, M., Tangpong, J. and Karanis, P., 2020. Waterborne protozoan pathogens in environmental aquatic biofilms: implications for water quality assessment strategies. Environmental Pollution, p.113903.
Milanez, G., Masangkay, F., Hapan, F., Bencito, T., Lopez, M., Soriano, J., Ascaño, A., Lizarondo, L., Santiago, J., Tsiami, A., Somsak, V. and Kotepui, M., 2020. Detection of Acanthamoeba spp. in two major water reservoirs in the Philippines. Journal of Water and Health, 18(2), pp.118-126.
Koyun, I., Kolören, Z., Karaman, Ü., Tsiami, A. and Karanis, P., 2020. Acanthamoeba spp. in river water samples from the Black Sea region, Turkey. Journal of water and health, 18(2), pp.186-199.
Mahmoudi, M.R., Hasani, H., Tsiami, A., Ashrafi, K., Johnson, P., Sharifdini, M. and Karanis, P., 2020. Intestinal protozoan and helminthic infections among hemodialysis and cancer patients. Parasitology Research, 119(9), pp.3053-3059.
Wilson, J., Tingle, A., Bak, A., Greene, C., Tsiami, A. and Loveday, H. (2020) Improving fluid consumption in older people in care homes: an exploration of the factors contributing to under-hydration. Nursing & Residential Care, 22 (3). pp. 2-8. ISSN 1465-9301
Chappell, David (2020) Cardiovascular disease: the universal slayer. New Vistas, 6 (1). pp. 38-43. ISSN 2056-9688
Masangkay, F.R., Milanez, G.D., Tsiami, A., Somsak, V., Kotepui, M., Tangpong, J. and Karanis, P., 2020. First report of Cryptosporidium hominis in a freshwater sponge. Science of the Total Environment, 700, p.134447.
Wilson, J., Bak, A., Tingle, A., Greene, C., Tsiami, A., Canning, D., Myron, R. and Loveday, H., 2019. Improving hydration of care home residents by increasing choice and opportunity to drink: A quality improvement study. Clinical Nutrition, 38(4), pp.1820-1827.
Bak, A., Wilson, J., Tsiami, A. and Loveday, H., 2018. Drinking vessel preferences in older nursing home residents: optimal design and potential for increasing fluid intake. British Journal of Nursing, 27(22), pp.1298-1304.
Wilson, J., Bak, A., Tingle, A., Greene, C., Tsiami, A., Canning, D., Myron, R. and Loveday, H., 2018. Improving hydration of care home residents by increasing choice and opportunity to drink: a quality improvement study. Clinical Nutrition.
Greene, C., Canning, D., Wilson, J., Bak, A., Tingle, A., Tsiami, A. and Loveday, H., 2018. I-Hydrate training intervention for staff working in a residential care home setting: An observational study. Nurse education today.68, 61-65
Books and book chapters
Tsiami, A. and Obersby, D., 2017. B Vitamins intake and plasma homocysteine in vegetarians. In Vegetarian and Plant-Based Diets in Health and Disease Prevention (pp. 747-767).
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Conferences
Sattarzadeh, Neda, Tsiami, Amalia , Maxim, Christina and Iordanova, Elitza (2022) 5 senses at the dining table – A systematic literature review of human five senses within dining settings. In: 12th International Conference on Culinary Arts and Sciences 2022, 1-3 June 2022, Lyon, France.
Wojciech Lara, Szymon and Tsiami, Amalia (2022) Food fraud prevention through traceability within the food supply chain. A scoping review. In: 12th International Conference on Culinary Arts and Sciences 2022, 1-3 June 2022, Lyon, France. (Submitted)
Sattarzadeh, Neda, Tsiami, Amalia , Maxim, Christina and Iordanova, Elitza (2022) Awareness and perceptions of ethnic restaurant managers towards authenticity and sensory strategies – A case study of Persian ethnic restaurants in London. In: 12th International Conference on Culinary Arts and Sciences 2022, 1-3 June 2022, Lyon, France.
Negro, Giulia and Tsiami, Amalia (2022) Animal-based vs plant-based protein quality. A survey of millennial students nutritional knowledge and food preferences. In: 12th International Conference on Culinary Arts and Sciences 2022, 1-3 Jun 2022, Lyon, France.
Wojciech Lara, Szymon , Tsiami, Amalia , Ryan, Phillipa and Cross, Peter (2022) Correct application of colloquial plant terminology may help to combat food & nutrition insecurity. In: 12th International Conference on Culinary Arts and Sciences 2022, 1-3 June 2022, Lyon, France.
Ujeniuc, Corina, Tsiami, Amalia and Ohl, Maddie (2022) Evaluating the nutritional status of children that follow a lacto-vegan Hare Krishna diet in a primary school. In: 12th International Conference on Culinary Arts and Sciences 2022, 1-3 June 2022, Lyon, France.
Ahmed, Arif, Tsiami, Amalia and Khan, Hafiz T.A. (2022) Effects of Dietary and lifestyle management on type 2 diabetes development among Ethnic minority adults living in the UK: A generational shift. In: 12th International Conference on Culinary Arts and Sciences 2022, 1-3 June 2022, Lyon, France.
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Research degree supervision
Awarded PhD at UWL as Principal Supervisor
The Application of an Experimental Food Label Applied to Food Served in Boarding Schools and Its effect on Adolescent Food Choice’ (Joanne Tucker - awarded June 2022
Nutritional interventions to prevent healthcare associated infections in the undernourished elderly (Agnieszka Bak - awarded October 2019)
To critically investigate and evaluate supplementary vitamin B12 effects on elevated homocysteine levels of vegetarians, who may have a resultant susceptibility to hyperhomocysteinemia related diseases (Derek Obersby – awarded June 2015)
The Effect of Dietary Intervention on Glycaemic Control in Patients witn Type II Diabetes Mellitus. (Akilen Rajadurai - awarded 2010)
Doctoral Supervision / Principal supervisor
Arif Ahmed - ‘Effects of Dietary and lifestyle management on type 2 diabetes development among Ethnic minority adults living in the UK: A generational shift’
Corina Ujeniuc - ‘Evaluating the nutritional status of children in a Hare Krishna primary school that follow a plant-based (lacto-vegan) diet’ To be completed by 2023
Neda Sattarzadeh - ‘The application of sensory tools in the creation of authenticity in ethnic restaurants: a case study of Iranian restaurants in London’
Kirti Paik-Inkar - ‘Effect of virgin coconut oil in older adults diagnosed with mild to moderate dementia’
Szymon Lara - ‘Diversifying the food supply chain by reintroducing forgotten edibles’
Giulia Negro - ‘Coming out as Vegan. Exploring the intersections of queer culture, gendered identity, and the meat paradox’
Bahar Hadjilou - ‘Dietary and lifestyle management of obesity among ethnic minority adults living in UK’
Second supervisor
Stefano Carrubba ‘The mediating effects of self-determination on plant-based eating and well-being’
