Professor Keith I Tomlins
Professor
Food & Markets Department
Natural Resources Institute
United Kingdom
Biography
Professor of Food Science, Natural Resources Institute, University of Greenwich Food Science, food safety and quality management (post-harvest), consumer and sensory analysis, Food Management and Marketing Group. Responsible for managing and undertaking research, consultancy and teaching work internationally.
Research Interest
Specialist in sensory evaluation and consumer acceptability, root and tuber crops and street vended foods (including traditional foods).
Publications
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Fetuga GO, Tomlins K, Bechoff A, Henshaw FO, Idowu MA, Westby A. A survey of traditional processing of sweet potato flour for amala, consumption pattern of sweet potato amala and awareness of orange-fleshed sweet potato (OFSP) in South West Nigeria. Journal of Food, Agriculture & Environment. 2013 Jul;11(3&4):67-71.
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Kindossi J, Akpo-Djenontin OO, Anihouvi V, Akissoé NH, Declemy AL, Vieira-Dalodé G, Tomlins KI, Pallet D, Hounhouigan JD. Sensory evaluation and consumer acceptability of an african fish based flavouring agent and taste enhancer. Indian Journal of Applied Research. 2013;3(8):62-6.
