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Andrew Rosenthal

Associate Professor in Food Science, Faculty of Science



After graduating, Andrew worked for United Biscuits before undertaking research towards a PhD at the University of London. Since then he has worked in Higher Education at Oxford Brookes University, Coventry University and Humberside College of Higher Education (now the University of Lincoln).

Andrew is a Food Scientist with research interests in the functional properties of food components and how they contribute to food texture. To this end he has worked on rheological, surface and thermal properties of food materials along with an interest in their sensory properties. As an educationalist he has undertaken pedagogic research arising from a passion for e-learning and the teaching of transferable skills to science undergraduates. Following a HEFCE teaching assessment, Andrew gained a HEFCE grant to develop on good practice with the creation of a Food Video Library intended to expose students to real factory processing environment (noise and all).

Expertise Summary

I am interested in how chemical and physical properties of foods interact with each other both in a factory situation and when mixed with saliva in the mouth. To this end I am interested in the swallowing mechanism as well as how we can modify the texture of foods both to aid swallowing and to ease the breakdown of "hard to swallow" foods.

A separate strand of my interest is concerned with the underlying principles involved in the instrumental textural testing of foods.

Selected Publications

School of Biosciences

University of Nottingham
Sutton Bonington Campus
Nr Loughborough
LE12 5RD, UK

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