Food Science and Technology
The focus of my PhD was manufacturing and characterising gel particles which could be used as potential encapsulation matrices or textural modifiers in food systems. Following on from this I worked on a project using my knowledge of various encapsulation techniques to overcome problems experienced within the animal feed industry (degradation of sensitive additives (ex. enzymes)/ gastric bypass of minerals etc). I have since moved to the Riddet Institute, where I will continue to focus on encapsulation/emulsion techniques on both a micro/nanoscale to protect and deliver bioactives in foods.