Pete Wilde

Biography

Pete Wilde graduated with a degree in Biophysics from the University of East Anglia in 1985, and began his research career at the Institute of Food Research in the same year, working on the dielectric spectroscopy of protein systems. Since then his main research interest has been relating to the interfacial properties of surface-active food components with functional properties of foods. His initial research was to determine how molecular structure and properties influence interfacial behaviour, which in turn controls bulk functional behaviour (i.e. foam and emulsion stability). His main interest was to understand how proteins adsorb at interfaces, how they interact with surfactants and emulsifiers, what structural changes take place and how this affects interfacial tension, interfacial rheology, adsorbed layer dynamics and subsequent foam and emulsion properties.

Research Interest

Pete Wilde research focus has gradually changed over the years, and now the main aims of his research are to understand how the microstructure of food changes during digestion and the impact of this on health. He is interested in how the molecular and interfacial properties influence the fundamental mechanisms that control the texture breakdown and digestion of food emulsion systems in order to develop strategies for improving the nutritional impact of dietary fats.