Part time PhD Student,
My research aims to develop fundamental theoretical and experimental understanding of the phenomena occurring during the manufacture of snack food products. This will be achieved by aiming to… read more
My research aims to develop fundamental theoretical and experimental understanding of the phenomena occurring during the manufacture of snack food products. This will be achieved by aiming to understand the effect of process parameters such as heating profile and mixing on the resulting product attributes.
To achieve this, I shall be exploring the significance of heat transfer coefficient in food manufacturing, including a fundamental analysis of heat transfer modes. This will be combined with the key process requirements for successful snack food products to define design space boundaries for snack food product manufacture.
Beyond developing flavours through heating, flavours can be also added. I will be investigating the fundamentals of flavor adhesion on foods. Traditionally such flavour powders are designed for their flavour release profile, and their process performance tolerated. Models that will describe the effect of processing and product on flavor adhesion will be explored, and evaluated to understand whether alternative design criteria for flavour powders can be proposed.
Faculty of EngineeringThe University of Nottingham
Nottingham, NG7 2RD
telephone: +44 (0)115 82 32502
Connect with the University of Nottingham through social media and our blogs.
Campus maps | More contact information | Jobs