1984-1986: Chemical Engineering. D-Dortmund. Equ. to BSc.
1986-1989: Chemical Engineering. D-Karlsruhe. Equ. to Masters.
1989-1992: German Institute of Food Technology, D-Quakenbrueck, Scientist / PhD Student.
1992-1997: Swiss Federal Institute of Technoloyg ETH, Food Process Engineering, CH-Zurich, Research Assistant / PhD Student.
1995 PhD in Engineering Sciences (Dr sc techn)
1997 - 2003: Unilever R&D Colworth, Product Microstructure Unit including Secondment in Savoury GTC, D-Heilbronn, Bedford, UK, Rheologist / Research Scientist.
2003-2006: Unilever Corporate Research, Colworth Park, Bedford, UK, Research Scientist.
2006-present: Associate Professor in Biomaterials Science, Division of Food Sciences, University of Nottingham.
Dr Wolf teaches physical sciences/engineering based elements in undergraduate and postgraduate taught courses in Food Sciences.
I am interested in the general area of rheology - microstructure - processing - performance relationships of liquid or semi-liquid materials including foods, cosmetics and biopolymers for… read more
I am interested in the general area of rheology - microstructure - processing - performance relationships of liquid or semi-liquid materials including foods, cosmetics and biopolymers for pharmaceutical applications. The behaviour, or performance, of such complex and therefore highly interesting systems in many ways is controlled by their microstructure on molecular as well as interfacial scale up to the length scale of included dispersed phases such as, for example, cocoa solids in chocolate. Apart from composition, microstructure is majorly controlled by processing and it affects the rheological system properties. Understanding how microstructure evolves during and processing and affects in-use characteristics forms my core research interest. Sensory based in-use characteristics have started to play a major role in my research which has been enabled by working closely with her colleague Dr Joanne Hort and the Sensory Science Centre of the University of Nottingham http://www.nottingham.ac.uk/biosciences/divisions/food/research/groupsandteams/flavourtechnology/sensorysciencecentre.aspx.
Recent projects funded by the UK Research Councils and industry as well as the University or the European Polysaccharide Network of Excellence have included research in the following areas: Psychorheology of skin cream; Salt reduction in liquid foods; Calorie reduction in chocolate by physical sciences based formulation engineering; Eating of chocolate; Microstructure origin of taste perception; Chemically crosslinked protein-polysaccharide gels; Hop-based antifoam emulsions. Other research interests include particle stabilisation of emulsions for application in foods, interfacial science and its relevance to flavour perception and support of colleague's postgraduate research students whose projects involve rheology.
Recent collaborators include the School of Pharmacy at the University of Nottingham, University of Birmingham, University of Loughborough (UK), Karlsruhe Institute of Technology (D), University of Queensland (Brisbane, Aus), UMR CNRS/Ecole des Mines de Paris (Sophia-Antipolis, F), Nestlé PTC York (UK), MARS CHOCOLATE UK (Slough), Botanix (Paddock Wood, UK), Unilever R & D Port Sunlight (UK), and Unilever Research Colworth (UK).
My past research (at Unilever R&D) was focused on the processing and rheological properties of phase-separating biopolymer mixtures.
There are several closely related areas of future research I am interested in.
I have a major interest in increasing my rheology and interfacial rheology based research further. Both tools are very useful in understanding the behaviour of new surface active materials such as waste proteins, biosurfactants and natural particles in view to potential product applications. My interest includes the interaction between food emulsifiers and amphiphiles of the digestive tract. In terms of bulk rheology there is still much to be done to understand the material behaviour of starch suspensions.
In collaboration with Dr Ian Fisk we have intriguing data for volatile release from model duplex emulsions for which future work is required to enhance our understanding from these complex systems. To enable exploitation more "food friendly" emulsion systems need to be formulated.
The interaction between hydrocolloids and saliva is another intriguing area and there is a team of colleagues looking into increasing our understanding in this field to support the design of foods with improved sensory properties, foods that are healthier (less salt, sugar, fat) or suitable for subjects with swallowing disorders. My contribution in this area will be to investigate the impact on flow properties in shear and extension.
Finally, oral processing of complex foods and understanding the microstructures that evolve during in-vivo processing continues to be an area of interest.