Job Title: Principal Lecturer
Room No: D1.33
Telephone No: + 44 (0) 29 2041 6449
Email Address: email@example.com
Food Preservation Technology, Chemical Analysis of Foods, Food Biotechnology, Nutritional Therapy, New Product Development, Dairy Technology and Raw Food Materials
Probiotics & Prebiotics: The effect of probiotics on the individual components of milk. Studying peptides and amino acids profiles. The growth and survival of probiotics such as Bifidobacteria in milk, dairy and other food products and the importance of prebiotics.
Protein chemistry & enzymology: The use of bioactive peptides as anticariogenic compound from casein and whey proteins; isolation and extraction of high purity milk proteins for food enrichment; the development of natural savoury food additives; accelerated cheese ripening through proteolysis and lipolysis; Functional properties of proteins
Product development; Membrane technology.
This information is currently being updated.
Member of the Technical Board of the Society of Dairy Technology
Member of the Editorial Board of the International Journal of Dairy technology
Editor of the Millennium Contribution of the International Journal of dairy Technology
External Examiner BSc Forensic Science (Food Units) - University of Lincoln
External Examiner HAND Food Science & Technology - University of Lincoln