Dr Rania Harastani
BEng, MSc, PhD
Lecturer in Food Safety/Food Innovation
Food and Markets Department
Rania is a food processing engineer. She joined the Natural Resources Institute at the University of Greenwich in September 2022 as a lecturer in food safety and food innovation. Rania obtained her PhD from Loughborough University where her thesis investigated creating a knowledge-base for food reformulation in an approach to tackle obesity. Prior to obtaining her PhD, Rania worked in the industry and several research centres including the International Agency for Research on Cancer in France, KU-Leuven in Belgium, and Technological University Dublin in Ireland. She gained multidisciplinary knowledge on product development, food analysis (microbiology, chemistry and sensory) and nutrition. Her research interests are related to product development (e.g. sugar and fat reduction) and food sustainability including the innovation of alternative protein.
Rania is a food processing engineer. She joined the Natural Resources Institute at the University of Greenwich in September 2022 as a lecturer in food safety and food innovation. Rania obtained her PhD from Loughborough University where her thesis investigated creating a knowledge-base for food reformulation in an approach to tackle obesity. Prior to obtaining her PhD, Rania worked in the industry and several research centres including the International Agency for Research on Cancer in France, KU-Leuven in Belgium, and Technological University Dublin in Ireland. She gained multidisciplinary knowledge on product development, food analysis (microbiology, chemistry and sensory) and nutrition. Her research interests are related to product development (e.g. sugar and fat reduction) and food sustainability including the innovation of alternative protein.