- Programme leader: MSc Food Science and Nutrition
I am a Colloids and Surface scientist with more than 20 years research experience. My research interest largely includes multiple emulsions, encapsulation via emulsification, protein-polysaccharide conjugates, emulsifying and functional properties of novel conjugates, interfacial and rheological properties, sensory and textural properties of novel food systems. I also enjoy teaching Food Processing, Colloids and Dairy Science, Sensory Science, Food Research, Structure and Function of Food Components.
I also supervise consultancy research projects within the School which include visiting food companies and industrial sites to provide consultancy, identify and solve their problems. I have built up strong links with the food industry through specific collaboration project with multinational companies.
I organise Food Colloids & Processing Group Symposia for the staff and research students within the School, which stimulate useful discussions and promote innovative ideas within the school.
MSc Food Science and Nutrition course aims to develop an understanding of food science, food processing and composition in relation to nutritional quality. It also provides understanding of the functions of food components and nutrients. Through this programme you'll develop the ability to critically analyse a problem and assess the complex factors, including sociological and ethical issues that influence the range, quality and acceptability of foods produced in an industrialised society. The programme also provides an understanding of the methodology of research investigations by experimental project, and helps you develop the personal skills you'll need to communicate effectively in future professional activities.
Find out more
To find out more about my research activities, visit my staff page.
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