1. Faculty of Environment
  2. People
  3. Profile
Dr Ben Kew

Dr Ben Kew

  • Position: Post Doctoral Researcher
  • Areas of expertise: Alternative proteins; Oral tribology; Sensory Science; Microgels; Food Product Development; Adsorption (QCM-D)
  • Email: B.J.Kew@leeds.ac.uk
  • Location: 8.95 EC Stoner
  • Website: | LinkedIn | Googlescholar | ORCID

Profile

I am a PhD graduate from the University of Leeds, UK, specialising in Food Colloid Science. With a diverse background that started early in culinary expertise, progressing into BSc and PhD in Food Science, my focus now lies in in-vitro mouthfeel (oral tribology) and sensory science, particularly in the improved utilisation of sustainable food proteins. Currently I am a Postdoctoral Research Fellow in Sarkar Lab collaborating with industry partners and are developing innovative processing technologies to incorporate alternative proteins into foods, enhancing nutritional efficacy while maintaining sensory appeal. I also promote Food Science in the UK through outreach efforts, including delivering engaging talks and designing art-science-inspired learning activities. These initiatives aim to make Food Science accessible and engaging for audiences with both non-scientific and academic backgrounds.

 

Research interests

My research primarily explores alternative proteins and their interactions from an oral/mouth surface and rheological (flow) perspective, aiming to explain the sensory perceptions—both positive and negative—that are associated with proteins.Specifically, I characterise these interactions across multiple length scales, using techniques such as adsorption (via quartz crystal microbalance with dissipation monitoring, QCM-D), imaging (atomic force microscopy, AFM), tribology (3D-printed tongue and soft matter surfaces), and rheology. These methods are often then combined with real-world sensory panels and advanced sensory prediction techniques, including neural imaging, to provide deeper insights into sensory experiences. I also leverage my culinary expertise to enhance the application of my research including contributing as a co-inventor of a patent and in product development of MicroLub Ltd, a Leeds Univesity spin-out company.

Additionaly I am active in Food Science outreach, engaging with schools and the public through dynamic presentations, stalls, and displays related to my work. As the currently serving Chair of the Society of Tribology and Lubrication Engineers UK (STLE) student chapter, I aim to promote the significance of oral tribology and highlight the importance of food science in research throughout the UK and Europe. I have been awarded multiple poster, presentation and travel grant awards nationally and internationally as well as research awards including a second prize PhD student of the year award from The European Federation of Food Science and Technology (EFFOST).

<h4>Research projects</h4> <p>Some research projects I'm currently working on, or have worked on, will be listed below. Our list of all <a href="https://environment.leeds.ac.uk/dir/research-projects">research projects</a> allows you to view and search the full list of projects in the faculty.</p>

Qualifications

  • PhD in Food Colloids - Oral lubrication of alternative proteins
  • BSc in Food Science
  • WSET (Wine and spirit education trust) LV3 qualification
  • Individual qualifications in: Catering, Professional cookery, Food Technology and Hospitality

Professional memberships

  • Member of RCS (Royal Society of Chemistry)
  • Member of STLE (Society of Tribology and Lubrication Engineers)
  • Member of AOCS (American Oil Chemists' Society)
  • Chair of STLE UK Students

Student education

Alternative proteins; Sensory and alcoholic beverages