I'm interested in understanding food materials, their microstructure and performance. I focus my work on structure formation and functionality, including digestibility, with the aim to address global challenges, including the need for health, food security, and sustainability.Having a BSc in Chemistry, MSc in Food Sciences and PhD in Chemical Engineering, my background combines scientific and engineering training.
I am also a Member of the Food, Water and Waste Research Group.
I want to understand food structure formation and performance. Foods are typically thermodynamically unstable systems and their (thermodynamically unstable) microstructure plays key role on their… read more
BORNHORST, GOUSETI, WICKHAM and BAKALIS, 2016. Engineering digestion: Multiscale processes of food digestion Journal of Food Science. 81(3), R534-R543
GOUSETI, BRIDDON, SAUNDERS, STROUD, FRYER, CUNNINGTON and BAKALIS, 2015. CIPC vapour for efficient sprout control at low application levels Post harvest Biology and Technology. 110, 239-246
I welcome PhD opportunities on the following topics:
- Understanding complex digestive processes to design healthier foods
In a world with increasing obesity and malnutrition, understanding digestive processes is key in designing foods with the desired digestive profiles (e.g. low GI, high in protein, low in salt, etc.). This work will explore digestive processes primarily using experimental methods such as in-vitro digestions. The effect of formulation (e.g. dietary fibre, addition of hydrocolloids, complex structures) on digestibility of foods will be examined.
I want to understand food structure formation and performance. Foods are typically thermodynamically unstable systems and their (thermodynamically unstable) microstructure plays key role on their properties and functionalities.
I have worked in the area of understanding digestion, in particular with regards to digestibility of starchy materials, with the aim to design healthier options such as low GI breads.
I have also worked with crystals, for example crystal network formation in complex systems and crystallisation of highly concentrated materials (e.g. >40%).
One route I intent to explore is understanding complex digestion processes of food systems using primarily in-vitro methods. This will provide necessary information for the design of foods with the desired digestibility profiles, for example healthier gluten-free products.
I'm also interested in studying structure formation and properties in foods, in particular network formation (e.g. crystallisation).