Georgia Chatonidi

Om Georgia Chatonidi

Georgia earned a BSc in Human Nutrition and Dietetics from Harokopio University of Athens, Greece (2017), and an MSc in Food Technology from Wageningen University & Research, the Netherlands (2019). During her MSc internship at the Singapore Institute for Clinical Sciences (A*STAR, Singapore), she investigated how food texture and oral processing behavior influence appetite regulation and postprandial metabolic responses.

In 2020, Georgia joined the Translational Research Center in Gastrointestinal Disorders (TARGID) at KU Leuven, Belgium, to pursue a PhD in Biomedical Sciences, focusing on the effects of sourdough bread and other fermented foods on gastrointestinal responses, appetite regulation, and food intake.

Currently, Georgia is a Postdoctoral Researcher at the Nutrition-Gut-Brain Interactions Research Center (NGBI), Örebro University, Sweden. She works on the EIC-funded project Bugs4Urate, investigating precision nutrition strategies targeting probiotic, dietary, glycan, and microbiome factors in hyperuricemia and gout prevention. The project aims to develop innovative approaches to lower serum urate levels and prevent gout by integrating personalized nutrition with novel urate-lowering live microbial therapeutics.