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We aim to extend knowledge of how processing and ingredient functionality drive the assembly of structured foods with well-defined properties, and explore how the dynamic breakdown of food materials in the mouth and digestive tract contributes to sensory perception and nutrient absorption.
Our group has a diverse research portfolio in Food Materials and Food Structure, with expertise in the following areas:
Page authorised by Head of School, School of Food and Nutrition
Last updated on Tuesday 28 March 2017