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Assistant Professor in Food Material Science, Faculty of Science
I am interested in connecting the fundamental chemistry of food & beverage ingredients to their functional properties. Particularly, with understanding the role that physico-chemical aspects of foods alter through the digestion process and may impact on gut health.
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
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. I am driven towards understanding how carbohydrate structure can be associated with its functionality, from food production to digestion behaviour.
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.
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.
University of NottinghamMedical School Nottingham, NG7 2UH
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