DC3 - Marvina Oikonomou

A short introduction about me

I am an enthusiastic scientist with a strong background in Chemistry from the University of Crete and Food Safety & Microbiology from Wageningen University. During my undergraduate studies, I developed a solid understanding of chemical principles and their applications across various industries. Following my bachelor's degree, I participated in an Erasmus Placement program as a Research Assistant in Molecular Biology at the Centro de Biología Molecular, Severo Ochoa (CBMSO).

Before pursuing my master's studies, I worked as a Quality Control Chemist at Del Monte Foods, conducting physicochemical analyses of canned peaches and apricots. I then completed a master’s degree in food safety at Wageningen University, where my thesis focused on the mobility of Bacillus cereus, in the Food Microbiology Department. During this time, I served as a student assistant for courses in Food Microbiology and Advanced Food Microbiology.

After my thesis, I gained hands-on experience in Research and Development as an intern at the Food Protection and Preservation section of Niacet, A Kerry Company. There, I worked on predictive modeling of white bread spoilage by molds. Currently, my journey continues as a PhD student in the FAIROmics DN program.

A short paragraph about the objectives of the project

The primary objective of my project is to generate multi-omics data during the fermentation of Greek table olive varieties. Specifically, I aim to use metagenomics, transcriptomics, and metabolomics to explore the microbiome's influence on the chemical composition of table olives. My work focuses on defining dynamic changes in key metabolites that affect nutritional and sensory qualities during fermentation. By elucidating the metabolic pathways responsible for producing flavor- and quality-determining components, this project aims to deepen our understanding of olive fermentation.

What attracts me the most in work and the project as a whole

What excites me the most about this project is being part of a vibrant, global community of doctoral candidates. The opportunity to engage directly with other researchers, exchanging ideas, knowledge, and progress toward our shared goals, is incredibly motivating. I am inspired by the fact that my project represents a crucial piece of a larger puzzle. Together, we aim to enable the FAIRification of omics data, achieve database interoperability, and develop knowledge graphs for data-driven decision-making. These efforts are essential for rationally designing microbial communities that impart desirable characteristics to plant-based fermented foods within the framework of open science and its regulations.

Additionally, I find working on Greek table olives quite familiar, as the product is deeply rooted in Greek culture and cuisine. Olives are a staple in nearly every Greek household and play a significant role in the food industry. Contributing to the improvement of understanding and quality of such a culturally and economically significant product adds a personal layer of excitement to my research.