Professor Valentina Stojceska
Professor

Research area(s)

Valentina’s main research interests are in the area of food technology, sustainability, resource and energy efficiency.

Research Interests

I’m employed as a Professor at Brunel University London and lead the Engineering Management and Sustainability Research Group, with research focused on sustainability, resource efficiency, and engineering solutions for industrial systems. My research focuses on developing sustainable, high-impact food systems through the integration of advanced engineering technologies, novel ingredients, and nutritional science.  I specialize in the design and optimization of plant-based protein meat alternatives with particular emphasis on improving protein digestibility, iron bioavailability, and overall nutritional quality. A central theme of my work is the application of innovative processing technologies, including extrusion and hybrid thermal systems to improve product functionality, reduce energy consumption, and improve manufacturing efficiency. Through these approaches, I aim to deliver clean-label and scalable food solutions that meet evolving consumer demands for health and sustainability. My research also addresses food waste prevention and circular economy strategies, developing resource-efficient processes that minimize environmental impact while maximizing value from raw materials. I employ a combination of in vitro digestive models, advanced analytical techniques, and textural and structural characterization to understand and optimize food performance from processing to consumption. Ultimately, my work contributes to building resilient, sustainable food systems, bridging engineering and food science to generate real-world impact across industry, policy, and society. I have an extensive experience in leading multidisciplinary research projects funded by major national and international bodies, including the European Union, Innovate UK, DEFRA, BBSRC, and the British Council. My work spans fundamental research and applied industrial collaboration, contributing to innovation in sustainable production systems. I’m actively involved in doctoral training and research supervision, serving as Principal Investigator from BUL’s side within four BBSRC-funded Centers for Doctoral Training in food systems. I supervise postdoctoral researchers, PhD candidates, and MEng/MSc/BSc students, and am committed to supporting early-career researchers and fostering interdisciplinary collaboration. In addition to my research leadership, I’m also a Course Director for an MSc programme and contribute to teaching engineering management, sustainability, and energy systems. I serve on editorial boards of international journals and I’m a member of several professional bodies. I have authored over 100 research outputs, including peer-reviewed journal articles, book chapters, conference proceedings, and technical reports, contributing to advancing knowledge and practice in sustainable engineering and food systems.

Project details

2026-2028, (PI). Knowledge Transfer Partnership. Scalable Hybrid Baking Technology for Energy Efficiency, Cost Reduction, and Improved Product Quality in Next-Generation Healthy Cereal Production, ~£300 000.

2025-2027, (PI) British Council - The Wohl Growth Alliance Grants (the UK – Israel), collaboration with University of Haifa, Resilient and Environmental Food Systems through Responsible & Sustainable Supply Chain, $US20 000K. 

2024-2026, (PI) British Council - The Wohl Growth Alliance Grants (the UK – Israel), collaboration with Tel Aviv University, Decarbonization of the Food Industry, $US 25 000

2023-2025, (PI), Innovate, UK, Better food for all: Next Generation Plant-Based Meats - Optimizing Nutritional Value and Sustainability through Ingredient Selection and Processing, £250 000/£500 000

2020-2025, (PI), EU - Horizon, 2020 – ASTEP, Application of Solar Thermal Energy to Industrial processes. €639 883/€5.0M 

2020 - 2027, (PI), UKRI- BBSRC - Centre of Doctoral Training in Food Systems (CDT). The Partnership for Sustainable Food Future, £720 000/ £5 M

2021-2024, (Co-I), EU- Horizon, 2020 - Prescient building Operations utilizing Real Time data for Energy Dynamic Optimization, €360 625/ €4M

2020-2025, (PI), UKRI- BBSRC - FoodBioSystems: biological processes across the Agri-Food system from pre-farm to post-fork,  £507 000/ £5M

2019-2020, (Co-I), Innovate UK - SolarSaver - Solar powered modular food drying system to reduce food production losses for off grid Africa and other Developing Countries, £126 000

2018- 2019, (PI), EPSRC (CSEF’s funds)- Collaboration with Universities of Reading and Nottingham, Transformation of food processing by –products into value – added products, £63 000

2018 -2019, (PI), Industry supported. Validation of the database for the Coeliac Diet and Nutrition Survey,   £10 000

2014-2017, (PI), Technology Strategy Board, Development of an innovative sustainable manufacturing baking system for producing a range of high-quality gluten-free and derivative gluten-free baking products with enhanced functional properties, £205 000

2014, (PI), Industry sponsored research. An investigation of the quality of gluten-free mixes available on the market, £12 000

2015-2016, (PI), CEDPS,  Development of drying rig, £10 000

2012-2014, (PI), British council, UK-Turkey HE Partnership Funding, Food Security – raising awareness of and improving food handling skills for manufacturers of food products, £25 000.

2012-2014, (PI), DEFRA – Technology Strategy Board, Development of comprehensive sustainable system for producing consistently high quality, high added-value sweet baked products by utilizing innovative combinations of functional ingredients and process design, £102 000

2011-2013, (Consultancy), European regional development fund (ERDF) Provide technical support and online training to managers and technical operatives in food industry, £1.4 M.

2011- 2013, (Consultancy), Sensory evaluation of gluten-free and wheat free products, £1 000.

2011-2014, (PI), Industry sponsored research, Development of high quality wheat-free and low protein products, £75 000

2011-2012, (PI), Industry sponsored research. To investigate the baking performance of sustainable palm bakery fats and sensory characterization of the resultant baked products compared with that of other commercial bakery fats. £24 000

2009-2011, (Co-I), North West Development Agency. Higher Level Skills Partnership, Innovation and Growth in Food and Drink,   £170 000

2009-2012, (PI), Dolton Research Institute. Exploiting waste stream and whole grains to enhance nutritional properties of ready to eat products, £36 000

2009, (Co-I). DEFRA - Feasibility Study, Evaluation of EKG technology as a low-cost method of dewatering food waste, £4 000

2010-2011, (PI), North West Development Agency, Reduction of salt level in bread making technology, £10 000

2008-2011, (PI), Dolton Research Institute, Development of nutrient-rich Teff bread and its effects on improving sports performance, £36 000

2009-2011, (Co-I), RoFAR (Roche Foundation for Anaemia research - Switzerland),  Teff (Eragrostis tef) as a functional food for the prevent of pregnancy iron-deficiency anaemia, CHF150 000.

2008-2010, (PI) Welsh Assembly, To achieve successful operation of gluten-free production, optimizing the physical and sensory characteristics of gluten-free bakery products and initiating a programme of new product development, £111 000.

2005-2008, (Research Fellow),   EU- Six Framework Programme Priority, REPRO- Reducing Food Processing Waste, £186 000.

2001-2005 (fully paid PhD scholarship), EU - Fifth Framework Programme.  The use of the small and large strain rheological; measurements to predict baking performance of bread and cake products. €62 000.