Linda Nicolaides

Dr Linda Nicolaides HNC, Diploma, MPhil

Principal Scientist

Food safety and quality management systems specialist with over 49 years working in the food supply chain in developing and developed countries. Fellow of the Royal Society for Public Health and a member of RSPH's the Food Sector Advisory Panel.  Recognised trainer and co-ordinator in RSPH Hygiene and Hazard Analysis and Critical Control Point (HACCP) systems- established NRI as a training and examination centre for the RSPH in 1996. Trained third party auditor to ISO 9001:2015, the British Retail Consortium Global Standard (Food - version 8) and Safe and Local Supplier Approval (SALSA).

Specialist knowledge of safety and quality attributes of agricultural and horticultural produce, fish and fishery products, meat and meat products, milk and dairy products, cereals and pulses, roots and tubers, tree nuts, herbs and spices. Knowledge of EU and global food law and skills in strengthening National Food Control Systems (NFCS). Experienced in the development of new food products, novel ingredients and environmentally friendly packaging.

Extensive skills in the design, implementation and management of appropriate safety and quality management systems for the food and feed sectors based upon Codex Food Hygiene Basic Texts, HACCP.  Skills in laboratory based research and routine conformance inspection and testing for food and feed. Familiarity with the establishment of systems to comply with ISO 17025. NRI quality assurance manager, led the NRI team in the design and development of the NRI quality management system to the requirements of ISO 9001 in 1997, maintained and upgraded in line with revised standards over the years and the system is now compliant with the ISO 9001:2015 requirements.

Research interests include lactic acid fermentation as a low-cost preservation method; understanding the effects of climate change on food systems and associated hazards; novel antimicrobial agents for use in food preservation, the International of food on the microbiome and human susceptibility to rare neurological conditions.

Developed and managed three MSc food programmes offered by NRI of the University of Greenwich since 2001: MSc Food Safety and Quality Management (2001 - 2013); (MSc Food Innovation 2013 - present) and MSc Food Safety and Quality Management e-learning (2017 - present). Designed and taught many short courses for continuing professional development (CPD) and specific client requirements, e.g. food safety management systems for food aid systems; strengthening NFCS, safety and quality management systems for a range of food commodities and products; RSPH recognised HACCP and hygiene courses.

Extensive overseas experience in Latin America (Mexico, Bolivia, Costa Rica, Brazil, Argentina, Uruguay, Paraguay Ecuador, Colombia), Africa (Egypt, Tunisia, Ghana, Zimbabwe, Togo, South Africa, Kenya, Uganda), Asia (Japan, Thailand) and Europe. Fluent Spanish and Greek.

A full staff profile can be seen on the Natural Resources Institute website.