My research group seeks to explore ways of incorporating sustainable sources of protein - insect and plant proteins - into food microstructures, by understanding the relationship between processing - functionality - safety of ingredients. With a focus on extruded and popped food matrices.
Current projects include:
Thermo-mechanical extrusion of future food materials - funded by EPSRC Industrial Challenge Strategy Fund.
Interfacial functionality of insect protein - UoN Studentship.
Natural protein ingredients - the impacts of reduced refinement - studentship funded by Future Protein Platform part of Future Food Beacon at UoN.
Characterising the structure of insect protein - funded by BBSRC Doctoral Training Programme
Study into the feasibility of producing a high protein expanded snack project based on Arthropods and starchy materials indigenous to Nigeria - Innovate Agri-tech 8 funded project