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Contact details +64 (06) 356 9099 ext. 86448
I got my PhD degree in Food Science and Technology from the University of Lleida (Spain), which was focused on developing nanostructured emulsions and nanolaminates for encapsulating active food ingredients, and understand how these nano-systems can increase physical stability and functional performance of the compounds of interest. I also worked on the application of some of these systems to edible films and coatings.
I joint Riddet Institute in 2017 on a post-doctoral research fellowship, and my work was to develop 'healthier' foods to be validated in clinical trials, as part of the High-Value Nutrition National Science Challenge. My work was to formulate food prototypes utilising encapsulation systems containing bioactive ingredients, in order to facilitate their addition and stability within the food product. I also investigated the gastrointestinal fate of bioactives entrapped within different food matrices.
Now, I keep working with High-Value Nutrition-related projects, as well as Riddet CoRE projects and collaborative projects with other research institutions.
My research is focused on creating future and healthier foods and understand how these new food structures change during digestion, and their impact on health.
- Micro/nano encapsulation of active food ingredients.
- Food structure and digestion.
- Novel technologies to create future foods.
Health and Well-being, Future Food Systems
Field of research codes
Engineering (090000): Food Engineering (090802): Food Packaging, Preservation and Safety (090804): Food Processing (090805): Food Sciences (090800):
Medical And Health Sciences (110000): Nutrition and Dietetics (111100)