Kirsten Gray
- Email: pfgx9040@leeds.ac.uk
- Thesis title: 'Measuring and Modelling Confectionary Fat Behaviours during Chocolate Processing'
- Supervisors: Professor Nicholas Watson, Professor Megan Povey
Profile
I am a PhD student in the School of Food Science and Nutrition at the University of Leeds. My PhD, titled ‘Measuring and Modelling Confectionary Fat Behaviours During Chocolate Processing,’ is part of the BBRSC-funded Food Consortium Collaborative Training Partnership (CTP). My research focuses on establishing on-line methods for monitoring fat crystallisation status in chocolate products, addressing the limitations of traditional off-line methods. By utilising novel measurement techniques combined with machine learning, I aim to optimise chocolate moulding processes, thereby minimising product defects and reducing waste.
Before joining the Food AI Lab as a PhD student, I achieved a BSc (Industrial) in Food Science and Nutrition at the University of Leeds (2022). Subsequently, I worked in product development roles within the meat and ready meals sectors. Working in industry, I saw the potential for AI to enhance production efficiencies, reduce reliance on manual data handling, and minimise the use of subjective data. This prompted my return to academia to focus on these research areas.
Qualifications
- BSc (industrial) Food Science & Nutrition (University of Leeds)