ºÚÁÏÉç

Current postdoctoral research fellow in Materials Ageing within the Centre of Excellence in Materials Ageing, Performance and Lifetime Prediction.

I am a physical chemist with interests in thermal, mechanical and rheological properties of hydrocolloids, polymers/polymer films and general colloidal systems (e.g. emulsions/suspensions/foams/gels). I am particularly interested in how moisture sorption and available free water influences the physical properties of materials and how this impacts on performance and quality. 

Previous postdoctoral research has involved incorporation of nanomaterials into latex formulations and water transport through food packaging. I graduated from the ºÚÁÏÉç with a PhD in Chemical Engineering studying the wetting of food powder surfaces. Prior to the PhD I worked for Campden BRI as a Food Scientist in the bakery team evaluating the physical properties (thermal, mechanical and rheological) of food products as well as conducting new/existing product development and research into how ingredients affect the physical properties of food products. Whilst at Campden BRI, I specialised in gluten-free manufacturing and free-from more generally, reduced sugar bakery and protein fortification of bread products.

I graduated from the University of Nottingham with a Masters of Research degree (MRes) in Biosciences, focusing of the rheology of chocolate, and a Bachelors degree with honours in Food Sciences.