I am a Research Fellow at the International Centre for Brewing Science within the University of Nottingham, having joined in 2020. My current research direction concerns the characterisation and utilisation of novel ingredients for brewing and understanding how they impact the physical properties of beverages.
I graduated from the University of York with an MChem (Hons) in Chemistry, Resources and the Environment in 2013 and proceeded to undertake an industry-based PhD program in partnership with the University of York (supervisor: Dr. Seishi Shimizu) and TWI Ltd. (supervisor: Dr. Adam Walker), which I successfully defended my thesis, titled "Molecular Thermodynamics and Solution Behaviour of Protic Ionic Liquid Systems", in 2017.
I then joined with Worn Again Technologies in late 2017 as a research scientist, working on developing the chemistry of their novel process for textile recycling. As part of a technology start-up, I was involved with many of the aspects of the research and development, from analytical chemistry to process parameter optimisation.
In both my academic and industrial occupation, I have sought out to collaborate and transfer knowledge with research groups, internally, nationally and internationally.
Carbohydrates: Carbohydrates occur in nature in a wide range of shapes, sizes and compositions. Characterising the types of carbohydrates that are present in foods will lead to better development of… read more
BERGA, LAURA, BRUCE, ISOBEL, NICOL, THOMAS W. J., HOLDING, ASHLEY J., ISOBE, NORIYUKI, SHIMIZU, SEISHI, WALKER, ADAM J. and REID, JOSHUA E. S. J., 2020. Cellulose dissolution and regeneration using a non-aqueous, non-stoichiometric protic ionic liquid system CELLULOSE. 27(16), 9593-9603 REID, JOSHUA E. S. J., AQUINO, PEDRO H. G., WALKER, ADAM J., KARADAKOV, PETER B. and SHIMIZU, SEISHI, 2019. Statistical Thermodynamics Unveils How Ions Influence an Aqueous Diels-Alder Reaction CHEMPHYSCHEM. 20(11), 1538-1544
REID, JOSHUA E. S. J., PRYDDERCH, HANNAH, SPULAK, MARCEL, SHIMIZU, SEISHI, WALKER, ADAM J. and GATHERGOOD, NICHOLAS, 2018. Green profiling of aprotic versus protic ionic liquids: Synthesis and microbial toxicity of analogous structures SUSTAINABLE CHEMISTRY AND PHARMACY. 7, 17-26
Carbohydrates: Carbohydrates occur in nature in a wide range of shapes, sizes and compositions. Characterising the types of carbohydrates that are present in foods will lead to better development of foods and beverages with increased carbohydrate diversity. Employing a wide suite of analytical capabilities within the School of Biosciences, we seek to understand fundamentally the diverse molecular nature of cabohydrates.
Solution chemistry: In solution, the interactions between molecular species are directly relatable to the macroscopic properties of the solution. By rationalising these molecular interactions, we can obtain key mechanistic insights of how solution properties change through solution composition. Through a combination of statistical thermodynamic theory, thermodynamic properties and spectroscopic insight, we seek to understand mechanisms of solvation, of particular interest on co-solute-induced solubility.
Protic Ionic Liquids: Protic Ionic Liquids are a class of materials broadly classified as binary liquid mixtures of a Bronsted acid and base, creating a mixture of neutral and ionic species in equilibrium. These complex binary mixtures have great potential as solvents for difficult to dissolve solutes, such as cellulose. Understanding the solvation properties of protic ionic liquids in the context of these challenging solutes will result in better utilisation of these solvents.