Ioanna Zafeiri

Ioanna Zafeiri

Ioanna is a Research Fellow within the Microstructure Engineering Group currently undertaking a project in collaboration with PepsiCo where she studies fundamental properties of potato cells. 


  • EngD in Formulation Engineering (2012-2017)

School of Chemical Engineering, University of Birmingham, UK

  • MSc in Biomedical Engineering (2009-2010)

Department of Engineering Science, University of Oxford, UK

  • MEng in Chemical Engineering (2003-2008)

School of Chemical Engineering, National Technical University of Athens, Greece


Ioanna obtained her Engineering Doctorate from the University of Birmingham, working in collaboration with Cargill in the design of edible lipid particles (Pickering-type) as an alternative option for the stabilisation of emulsions. Prior to that, she graduated from Master of Science in Biomedical Engineering at University of Oxford and a Masters of Engineering in Chemical Engineering from the National Technical University of Athens (NTUA). During her gap years she gained some experience working in key areas of chemical engineering such as the oil industry, the food and healthcare sector.

Ioanna’s research interests include the design of structural approaches to confer enhanced emulsion stability and performance and, in the long run, high-quality healthful food products.  She is also interested in the development of effective encapsulation and delivery systems utilising lipids and hydrocolloids as the structural components for use in the food and other industries. Elsewhere, Ioanna is keen on street and documentary photography.


Ioanna is involved in the supervision of final year (MEng) and MSc research projects. She also provides co-supervision for some PhD students within the group.


Book Chapters

  • Pichot, R., Duffus, L., Zafeiri, I., Spyropoulos, F. and Norton, I.T. (2014). Particle-stabilised food emulsions, In: Ngai, T., Bon, S.A.F. Particle-Stabilized Emulsions and Colloids: Formation and Applications. RSC Soft Matter No. 3. The Royal Society of Chemistry, pp. 247-277

Journal Articles

  • Zafeiri, I., Horridge, C., Tripodi, E. and Spyropoulos, F. (2017). Emulsions co-stabilised by edible Pickering particles and surfactants: The effect of HLB value. Colloids and Interface Science Communications, 17, pp. 5-9
  • Zafeiri, I., Norton, J., Smith, P., Norton, I.T. and Spyropoulos, F. (2017). The role of surface active species in the fabrication and functionality of edible solid lipid particles. Journal of Colloid and Interface Science, 500, pp. 228-240
  • Zafeiri, I., Smith, P., Norton, I.T. and Spyropoulos, F. (2017). Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: The role of particle characteristics and emulsion microstructure upon Pickering functionality. Food and Function, 8, pp. 2583-2591
  • Zafeiri, I., Smith, P., Norton, I.T. and Spyropoulos, F. (2018). Maintaining the Pickering functionality of solid lipid particles upon dehydration and subsequent rehydration (in preparation)