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Professor Megan Povey

Professor Megan Povey

  • Position: Professor of Food Physics
  • Areas of expertise: ultrasound acoustics; colloids crystallization; emulsion particle characterization; stability food; crispy/crunchiness; vibrotactility.
  • Email: M.J.W.Povey@food.leeds.ac.uk
  • Phone: +44(0)113 343 2963
  • Location: 1.09 School of Food Science & Nutrition
  • Website: Food Physics at Leeds | ORCID

Profile

Over the last three decades, I have developed novel ultrasound/acoustic methods for food characterization and processing. Most recently, in collaboration with colleague Jianshe Chen, our work has highlighted the importance of sound in the human appreciation of food

Detailed research interests

Research interests

Megan is a Physicist who has worked with food for over four decades, developing novel ultrasound/acoustic methods for food characterization and processing. Most recently, in collaboration with colleague Jianshe Chen, she has highlighted the importance of sound in the human appreciation of food. She is designer, together with Phillip Nelson, of several instruments for analysing food and its stability including the Cygnus UVM ultrasound velocity meter and the Acoustiscan scanner. She is also co-inventor of the Ultracane blind aid.

Currently Professor of Food Physics collaborating with colleagues from the Faculty of Medicine and Health on acoustic imaging; also with colleagues from Nottingham, Newcastle, Cambridge, Valencia and Madrid Universities. She has welcomed many visiting students and overseas colleagues to her laboratory. 

<h4>Research projects</h4> <p>Any research projects I'm currently working 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, Lancaster University
  • BA, Lancaster University

Professional memberships

  • FInstP
  • CPhys
  • CEng

Research groups and institutes

  • Food Colloids and Processing
  • Food Colloids and Soft Matter at Interfaces
  • Novel Food Design and Processing
  • Theoretical Modelling and Simulation

Current postgraduate researchers

<h4>Postgraduate research opportunities</h4> <p>We welcome enquiries from motivated and qualified applicants from all around the world who are interested in PhD study. Our <a href="https://phd.leeds.ac.uk">research opportunities</a> allow you to search for projects and scholarships.</p>