Joe Godrich

PhD Candidate

Email: styjg13@exmail.nottingham.ac.uk

Joe is a PhD candidate with the Future Proteins Platform. He completed his BSc in Food Science. His final year research project examined the foaming properties of black cricket protein fractions obtained via Osborne Fractionation, comparing their functionality to that of egg white protein.

Joe's PhD investigates the structure-function relationship of protein produced without high refinement. He is supervised by Jo Gould, Pete Rose and Tim Foster. The protein component is analysed with any accompanying macro and micro-nutrients beneficial to health as well as assessing the presence of those not beneficial to health. Using processing methods that do not require high refinement like extrusion, and high pressure and temperature using subcritical water, Joe will characterise the functionality and anti-nutrient content of the subsequent multi-component material.