Antonia Kakoulli qualified with a BSc (Hons) in Chemistry from the University of Cyprus in 2005. Following that she continued her studies and obtained an MSc in Food Science with particular emphasis in Food Quality Assurance from the University of Leeds in 2006.
Her interest in the area of Food Science led her to continue her studies further and she was awarded a PhD in Food Science and Nutrition from the University of Leeds in October 2011. During her time as PhD student and researcher she was a member of the Food Colloids group at the School of Food Science and Nutrition, University of Leeds.
Antonia is currently working as a Research Fellow within the School of Chemical Engineering at the University of Birmingham since September 2012.