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.

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